Description
This hearty Red Lentil Potato Soup is the ultimate comfort food, combining red lentils, tender potatoes, and nutritious kale in a flavorful vegetable broth. Vegan and gluten-free, it’s packed with protein, fiber, and essential nutrients, making it a satisfying meal for any occasion. A fresh squeeze of lemon adds a bright touch, elevating the flavors of this one-pot meal. Easy to prepare in just 45 minutes, it’s perfect for lunch, dinner, or meal prep.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 4 medium potatoes, diced (yellow potatoes preferred)
- 1 cup red lentils
- 3 cups chopped kale (or other greens like spinach or Swiss chard)
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Add the vegetable broth and diced potatoes to the pot. Bring to a boil and simmer for about 5 minutes, until the potatoes are partially tender.
- Stir in the red lentils and kale, and continue simmering for 10-15 minutes until the lentils are tender and the vegetables are fully cooked.
- Season with salt and pepper to taste. Stir in the fresh lemon juice and serve hot.
Notes
- Extra Veggies: Feel free to add red bell pepper, zucchini, or broccoli for extra flavor and nutrition.
- Spicy Kick: Add cayenne pepper or chili flakes to bring some heat to the soup.
- Herb Variations: Try using spinach, Swiss chard, or collard greens instead of kale for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
