Fall and winter are a perfect time to prepare hearty soups. This lentil potato soup with lemon is vegan, easy to make, and full of flavour. Enjoy a bowl of this nourishing kale and lentil soup on its own or with some crusty bread or maybe adding some rice or risoni (orzo pasta) for a satisfying meal.
PREP TIME 15 MIN COOK TIME 30 MIN
INGREDIENTS FOR 4-5
1 large onion, diced
2 large carrots, diced
2 celery sticks, diced
2-3 Tbls olive oil
3-4 potatoes, diced
4-5 grill cloves, crushed
300g lentils of your choice
1 tsp of each: curry powder, ground cumin, paprika
salt to taste
1.5 l stock (or water)
juice of 3 lemons
chopped cavolo nero/Tuscan kale or another type of kale
In a heavy bottom pot heat the olive oil over medium heat and fry the onions, carrots and celery for 4-5 minutes.
Add garlic and give it a good stir, then add the curry powder, ground cumin and paprika. Cook for another minute.
Stir in the rinsed lentils, stock and potatoes and bring to a boil. Reduce the heat and cook, covered, for 20 minutes until the lentils are cooked and potatoes are fork-tender. Add salt.
Add the shredded kale and cook for 5 or more minutes until the kale is wilted. Stir in the lemon juice and season with black pepper.
This chicken soup uses lots of lemon and feta cheese so you might call it Greek-inspired. Easy and fast to make, and so so good with lemon, feta and peperoncino to give it some heat.
prep time 10 min cook time 20 min
ingredients for 4
500g skinless, boneless chicken breast
2 l chicken broth
1 sweet onion, thinly sliced
3-4 garlic gloves, minced
zest and juice of 1 lemon
2-3 cm piece of ginger, grated
2 Tbls extra virgin olive oil
150g feta cheese, crumbled
130g short angel hair pasta or 2 dl pearl couscous
1. Place olive oil in a large pot over medium low heat. Sauté onion, garlic and peperoncino (the amount is up to you) for a few minutes and then add grated ginger.
2. Add the broth, the zest and the chicken breasts to the pot. Season with salt. Increase the heat to high, cover, and bring to a boil. Reduce heat to medium and simmer for 5 minutes. You can add the pasta or the couscous now and let cook for 5 more minutes. If making this amount but using only a portion, I suggest adding the pasta at the end to the amount of soup you are using, otherwise the pasta or couscous become mushy.
3. Turn off the heat. Remove the breasts from the pot and shred the chicken using two forks. Return to the pot and add the lemon juice.
4. Ladle into the soup bowls and decorate each bowl with 1/4 of avocado slices, 40 g of crumbled feta and some fresh thyme.
5. The soup keeps well in the fridge for 3-4 days without the pasta or couscous.