This lentil soup is nice and light, yet very satisfying. This soup is highly flavorful and pleasantly mild, it's a surefire winner for an easy meal. You get your greens (kale), protein (lentils) and carbohydrates (potato) in one easy soup! This recipe is so tasty that even my lentil-hating husband loves this soup.
This is a perfect recipe to make ahead of time and freeze in small batches for when a soup craving strikes. It makes a lot of servings, so you can also enjoy half a batch immediately and save the rest for later. To warm up after freezing, simply heat over medium-low until soup is unfrozen and heated throughout.
- 2 lbs. Yukon Gold potatoes
- 4 cloves of garlic, crushed
- 5 leaves fresh kale
- 1/3 cup lemon juice
- 1 bag of dried lentils (16 ounces) or 2 cups
- 3 teaspoons salt
- 14 cups water (3.5 quarts)
- 1 teaspoon olive oil
- 1 medium Vidalia onion, diced
- 1 tablespoon lemon zest
- 1/2 cup fresh cilantro, chopped
- 3 teaspoons cumin
- 1 teaspoon turmeric
- Scrub the potatoes until clean and then chop into even small pieces, no larger than 1 inch in any direction.
- Rinse the lentils in a colander and thoroughly sort out any foreign material that may be lurking in the lentils.
- Chop the kale into 1/4 inch strips, leaving out the stems and discarding or reserving for a later use, (such as for a smoothie or vegetable broth). You can easily cut the kale into strips by using a very loose and thick chiffonade cut.
- In a large stockpot, combine the potatoes, kale, lemon juice, lentils, salt, garlic and 14 cups water and bring to a boil over medium-high heat.
- In the meantime, while the mixture is coming to a boil, heat a large saucepan and drizzle with 1 teaspoon olive oil. Add the diced onion, lemon zest, cilantro, cumin, turmeric and coriander and sauté until the onions are slightly translucent.
- Add the cooked onions and spices to the large stock-pot.
- Once the water returns to a boil, turn down the heat to low and simmer just until lentils are tender, about 15 to 20 minutes.
- Salt and pepper to taste, if desired. Serve hot.
- Store soup in an airtight resealable container for up to 1 week. Heat leftovers gently over medium heat until soup is heated.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||5 g|