Red Lentil Potato Soup
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.
Servings: 4
Calories: 338kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 cup onion diced
- 2 cloves garlic minced
- ½ cup carrots diced
- ½ cup celery diced
- 4 cups vegetable broth
- 2 cups yellow potatoes peeled and chopped (or your favorite variety)
- 1 cup red lentils rinsed
- 1 bunch kale (any variety) roughly chopped
- salt and pepper to taste
- ½ lemon squeezed (about 1½ Tablespoons of juice)
Instructions
- Heat the olive oil in a large pot over medium heat.1 Tablespoon extra virgin olive oil
- Saute the onion until soft and slightly translucent.1 cup onion
- Add the garlic and saute 30 seconds longer.2 cloves garlic
- Then add the carrots and celery and saute for about 2 minutes more until softened.½ cup carrots, 4 cups vegetable broth
- 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.½ cup celery, 2 cups yellow potatoes
- 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.1 cup red lentils, 1 bunch kale
- Taste and add salt and pepper, as needed. Stir in the lemon juice and serve.salt and pepper, ½ lemon
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.
Nutrition
Calories: 338kcal | Carbohydrates: 60g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 50mg | Potassium: 1208mg | Fiber: 20g | Sugar: 6g | Vitamin A: 6000IU | Vitamin C: 68mg | Calcium: 148mg | Iron: 5mg
