Lentil Kale Potato Soup

Spring, Summer, Winter, or Autumn, it does not matter to us; we adore a healthy, hearty soup! This Lentil & Kale Potato soup is light and delicious. Pair it with one of our fresh salads or indulge in it as a full meal!

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Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yields: 6 servings

Ingredients:

• 1 onion

• 2 carrots

• 3-4 cloves garlic

• 2 medium gold potatoes (about 2 heaping cups cubed)

• 1 cup green/brown lentils, uncooked

• 15 oz. can diced tomatoes (or fire-roasted)

• 5 cups vegetable broth (or 4 cups broth + 1 cup water)

• 1/2 bunch kale

• 1 tsp. ground cumin

• 1 tsp. smoked paprika

Directions:

• Dice onion and carrot

• In a large stockpot over medium-high heat, saute onion and carrot for about seven minutes

• (Use three tbs water/broth for no-oil sauté method)

• Mince garlic and dice potato

• Add garlic, potatoes, cumin, and paprika to pot

• Stir and saute one minute

• Add 5 cups broth, tomatoes with juice, and lentils, rinsed and drained

• Increase heat and bring to a low boil

• Reduce heat, cover, and simmer for about 25-30 minutes or until lentils are tender

• Roughly tear/chop kale into bite-size pieces, remove large stems

• Stir in kale during last few minutes of cooking

• Add salt/pepper to taste as desired