Lentil Potato Soup – Running on Real Food

In a large pot, heat 1 tbsp oil over medium heat. When the pot is hot, add onions, carrots and celery. Season with salt and pepper. Cook for 8-10 min, stirring occasionally, until just tender.

1 tbsp olive oil, 1 medium yellow onion, 2 carrots, 3 ribs celery

Add garlic, tomato paste, cumin, coriander, thyme, smoked paprika, turmeric and a pinch of chili flakes. Cook for 1 min, stirring often, until fragrant.

4 cloves garlic, 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp thyme, ½ tsp smoked paprika, ½ tsp ground turmeric, 1/8 tsp red pepper flakes

Add potatoes and lentils. Give it a good stir to coat in spice mixture. Add vegetable stock. Season well with salt and pepper. Bring to a simmer over medium high heat. Once simmering, reduce heat to medium low. Cook partially covered for 18-22 min, until lentils and potatoes are tender.

4 cups diced yellow potatoes, 1 ½ cup dried green or brown lentils, 7-8 cups vegetable broth or water

Add swiss chard or kale on the top of soup, no need to stir in. Cover and let steam for 2-3 min, until tender and bright green.

3 cups thinly sliced kale or Swiss chard

Stir in half the parsley and the soy sauce or tamari, if using. Add a squeeze of lemon juice. Season with salt and pepper, to taste.

1/2 cup chopped fresh parsley, 1 tbsp soy sauce or tamari, ½ Lemon

Divide soup between bowls. Sprinkle remaining parsley any other fresh herbs you enjoy over top. Add another squeeze of fresh lemon juice and enjoy.