Made with everyday ingredients, this hearty lentil soup fills you up without emptying your wallet. The meaty flavor of cooked-from-scratch lentils creates a rich, earthy base for this budget-friendly soup, while onion and garlic powder add extra body. Tender chunks of potato and carrot give you something to sink your teeth into, kale adds green goodness, and a splash of lemon juice brightens the flavor (a great trick for just about any soup). Serve a steaming bowl of this family-friendly soup with whole grain bread, or enjoy a smaller portion as a starter. Ready in 45 minutes, this scrumptious eight-ingredient soup tastes even better the next day, so consider making double!
For more inspiration, check out these tasty ideas:
- Lentil and Spinach Soup
- Mediterranean Lentil and Spinach Soup
- Clean-Your-Pantry Lentil-Vegetable Stew
- Vegan Minestrone Soup with Potatoes and Kale
- 1 cup dry brown lentils, rinsed and drained
- 1 tablespoon onion powder
- 1½ teaspoons garlic powder
- 1 bay leaf
- 1½ lb. Yukon gold potatoes, cut into ½-inch dice (4 cups)
- 2 large carrots, cut into ⅛-inch-thick coins (1 cup)
- 2 cups chopped kale (1-inch pieces), stems separated from leaves
- 2 tablespoons lemon juice
- Sea salt and freshly ground black pepper, to taste
Instructions
- In a large saucepan combine lentils, onion powder, garlic powder, bay leaf, and 4 cups water. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until lentils are tender.
- Add potatoes, carrots, chopped kale stems, and 2 cups water. Return to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender.
- Stir in chopped kale leaves, lemon juice, and 1 cup water. Season with salt and pepper. Cook 4 to 6 minutes more or until kale is tender. Serve warm.
The post 8-Ingredient Lentil Soup with Potatoes and Kale appeared first on Forks Over Knives.
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