Lentil Potato Soup
, Serves 4
A hearty one-pot lentil and potato soup with harissa-style spices, finished with a toasted seed topping.
| 2 tsp oil | Cook garlic in oil until golden | Cook onion & carrots 5-7 min | Cook in tomato paste | Stir in oregano, spices & pepper | Pour in stock, add lentils & salt | Boil, partly cover, simmer 15-20 min | Add potatoes, cook 15-20 min | Add tomatoes, kale & lemon, cook 2-4 min | Taste, adjust salt & seasoning | Serve topped with yogurt, herbs & seeds |
| 5 cloves garlic, minced | ||||||||||
| 190 g chopped onion | ||||||||||
| 1/4 tsp salt | ||||||||||
| 130 g chopped carrots, thin half moons | ||||||||||
| 1 tbsp tomato paste | ||||||||||
| 1 tsp dried oregano | ||||||||||
| 2 tsp spice blend (harissa, shawarma or sumac) | ||||||||||
| 1/2 tsp black pepper | ||||||||||
| 1.4 L vegetable stock | ||||||||||
| 1/4 tsp salt (with the lentils) | ||||||||||
| 190 g dried lentils, washed & drained | ||||||||||
| 150 g peeled, cubed potatoes | ||||||||||
| 150 g chopped tomatoes | ||||||||||
| 2 to 3 cups / 60-90 g chopped baby kale | ||||||||||
| 1 tbsp lemon juice | ||||||||||
| 1/4 tsp salt (to taste, at the end) | ||||||||||
| 1/2 tsp oil (for the seeds) | Toast seeds in oil until golden | Stir in Aleppo pepper & zest | ||||||||
| 2 tbsp pumpkin seeds | ||||||||||
| 2 tbsp hemp seeds | ||||||||||
| 2 tbsp sesame seeds | ||||||||||
| 1/2 tsp Aleppo pepper flakes | ||||||||||
| 1/2 tsp lemon zest | ||||||||||
| non-dairy yogurt, to serve | ||||||||||
| fresh herbs, to serve |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.