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Lemon, Kale and Lentil soup
Make this soup with lentils, Kale and fresh lemon whenever you in need of some healthy comfort food. It’s savory, satisfying, and utterly delicious.
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Preparation
10 mins
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Cooking Time
25 mins
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Serving
5/6
Ingredients-:
- 6-7 potatoes
- Uptown fresh Kale
- 2 cups of dried lentils
- 4 garlic cloves crushed
- 1/3 cup lemon juice
- 3 tsp salt
- 3-1/2 cups water
- 1 tsp olive oil
- 1 medium sized onion (diced)
- 1 tbsp lemon zest
- 1/2 cup fresh cilantro (chopped)
- 3 tsp cumin
- 1 tsp turmeric
Directions:
- Scrub the potatoes until clean and then chop into even small pieces, no larger than 1-inch in any direction.
- Rinse the lentils in a colander and thoroughly sort out any foreign material that may be lurking in the lentils.
- Chop the kale into 1/4-inch strips or roughly chop them.
- In a large stockpot, combine the potatoes, kale, lemon juice, lentils, salt, garlic, and 14 cups water and bring to a boil over medium-high heat.
- In the meantime, while the mixture is coming to a boil, heat a large saucepan and drizzle with 1 teaspoon olive oil. Add the diced onion, lemon zest, cilantro, cumin, turmeric, and coriander and sauté until the onions are slightly translucent.
- Add the cooked onions and spices to the large stock-pot.
- Once the water returns to a boil, turn down the heat to low and simmer just until lentils are tender, about 15 to 20 minutes.
- Salt and pepper to taste, if desired. Serve hot.
