Vegan Lentil Soup with Kale and Potatoes
Ingredients
- 3 teaspoons extra virgin olive oil
- 1 small white onion and 1 small red onion, chopped
- 2 carrots, peeled and chopped
- 3 garlic cloves, pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon dried thyme
- 1 ounce can of diced tomato, drained
- 1 cup green lentils, rinsed well
- 4 cups vegetable broth
- 2 cups water
- Salt and pepper to taste
- pinch red pepper flakes
- 2 cups chopped kale, harder ends removed
- juice of 1/2 or 1 medium lemon or lime
- 300g cooked potatoes
Preparation
Peel the potatoes and boil them in a separate pot for 15 to 20 minutes.
Heat the olive oil in a pot over medium heat.
Add the chopped onion and carrot, and cook, stirring often, until the onion is translucent.
Add the garlic, cumin, curry powder, and thyme, and cook while stirring constantly.
Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, to enhance their flavor.
Pour in the lentils, broth, and water, then add salt and pepper to taste and a pinch of red pepper flakes.
Increase the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
Cook for 30 minutes, or until the lentils are cooked.
Transfer 2 cups of the soup to a blender, cover the lid with a tea towel to protect from steam, and purée until smooth.
Pour the puréed soup back into the pot and add the chopped kale.
Cook for a few more minutes until the kale has softened.
Remove the pot from heat and stir in the juice of half a lemon.
Add the cooked and chopped potatoes and mix everything together.
Serve and enjoy.
Notes
Recipe inspired by Cookie and Kate.
