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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. If the soup has thickened too much, add remaining 1 cup of vegetable broth, stir, and cook until warmed through.
  6. In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green-about 2-3 minutes.
  7. Serve immediately or store for up to 4 days in the fridge. Or freeze up to 1 month.