Lemony Red Lentil Potato Soup is hearty and filling. It's easy to make this vegan Mediterranean-inspired soup in about 45 minutes. Rustic and warming, it's a complete one-pot meal.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: Fusion, Mediterranean
Special diet: gluten-free, nut-free, soy-free, vegan
Heat the olive oil in a large pot or dutch oven over medium heat.
Saute the onion until soft and slightly translucent.
Add the garlic and saute 30 seconds longer.
Then add the carrots and celery and saute for about 2 minutes more until softened.
Add the vegetable broth and potatoes to the pot. Bring to a low boil and simmer for about 5 minutes until the potatoes are starting to get tender but are not all the way cooked when pierced with a fork.
Stir in the red lentils and kale. Cook for 10-15 minutes until the lentils and kale are tender and the potatoes are cooked through.
Taste and add salt and pepper, as needed. Stir in the lemon juice and serve.
Notes
Leftover soup can be refrigerated in an airtight container for up to 3 days or frozen for up to 6 months. Add some extra water or vegetable broth when reheating if the soup has gotten too thick.