| This recipe is liked by 1 person(s). |
Lentil, Kale & Potato Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Lentil, Kale and Potato Soup Ingredients: | |
| 2 lbs | Yukon Gold potatoes |
| 4 cloves | garlic, crushed |
| 5 leaves | fresh kale |
| 1/3 cup | lemon juice |
| 1 bag | 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
Directions:
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.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe