Lentil potato soup

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
  • black pepper
  • 1.5 l stock (or water)
  • juice of 3 lemons
  • chopped cavolo nero/Tuscan kale or another type of kale
  1. In a heavy bottom pot heat the olive oil over medium heat and fry the onions, carrots and celery for 4-5 minutes.
  2. Add garlic and give it a good stir, then add the curry powder, ground cumin and paprika. Cook for another minute.
  3. 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.
  4. 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.

BUON APPETITO!