Since the weather outside is so frightful, (and freezing!) soup is on my mind. This lentil soup is nice and light, yet very satisfying. It is also chock full of warm fuzzy feeling. I created it to emulate a soup I always order at one of my favorite restaurants. Fragranced with lemon and cilantro, and pleasantly mild, even my lentil hating husband loves this stuff.
Here’s to soup, and keeping warm!
Lentil, Kale and Potato Soup
- 2 lbs Yukon Gold potatoes
- 4 cloves of garlic, crushed
- 5 leaves fresh kale
- 1/3 cup lemon juice
- 1 bag of dried lentils (16oz) or 2 cups
- 14 cups water (3.5 quarts)
- 1 tbsp lemon zest
- handful of fresh cilantro, chopped
- 3 tsp cumin
- 1 tsp turmeric
- 1/2 tsp coriander
- drizzle of olive oil or other cooking oil
- 1 medium Vidalia onion
- salt and pepper to taste- I use a LOT of salt in mine
Wash potatoes well and chop into small pieces, no larger than an inch in one direction.
Rinse and sort out any foreign material in lentils.
Chop Kale into strips, leaving out the stems. This is best achieved using a very loose and thick chiffonade cut.
Add potatoes, kale, 3 tsp salt, lemon juice, lentils, garlic and 14 cups water to large pot and bring to a boil.
In the meantime, drizzle olive oil onto the chopped onion, cilantro, lemon zest, cumin, coriander and turmeric and sauté until onions are slightly translucent. Add onions to soup pot. Once water reaches a boil, turn to low and simmer until lentils are tender. Salt and pepper to taste. Serve hot.