1 Pot Curried Potato & Lentil Soup (prep time 10 min, cook time 25 min, makes 8 servings)
- Option: serve with whole grain flatbread for dipping
- TIP Prep ahead: peel and cut potatoes, cover with water. Combine with broth and minced garlic. Refrigerate in separate covered containers for up to 1 day until ready to cook.
- 1 tbsp avocado oil (can substitute olive oil)
- 1 large white onion, diced
- 2 tsp minced ginger
- 3 large carrots, peeled and chopped
- 6 cloves garlic, minced
- 4 potatoes, diced (I use half sweet potato & half Yukon potato)
- 2 tbsp curry powder (*substitute with fresh thyme if you don’t like curry)
- 7 cups vegetable broth
- 2 cups green lentils, thoroughly rinsed and drained
- 5 cups chopped kale
- Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.
- Add garlic and potatoes and stir. Cook for 3-4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more.
- Add 6 cups vegetable broth and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.
- Taste and adjust seasonings, adding more curry powder for intense curry flavor if you’d like, or salt and pepper for more balance. I added more of each.
- If the soup has thickened too much, add remaining 1 cup of vegetable broth, stir, and cook until warmed through.
- In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green-about 2-3 minutes.
- Serve immediately or store for up to 4 days in the fridge. Or freeze up to 1 month.