Lentil Potato Soup
1 hrServes 4
A hearty vegetable and lentil soup with warm spices, finished with toasted seeds and yogurt.
| prepPick through and wash lentils, drain well | ||||
| prepPeel and cube potatoes | ||||
| prepMince garlic, chop onion, carrots (thin half moons), tomatoes, and kale | ||||
| 2 teaspoons oil | Heat oil, cook garlic until golden | Serve soup topped with yogurt, herbs & seed mix | ||
| 5 cloves garlic, minced | ||||
| 240 g chopped onion | Add onion, carrots & salt; cook 5–7 min until golden | |||
| 1/4 teaspoon salt (for aromatics) | ||||
| 150 g chopped carrots (thin half moons) | ||||
| 1 tablespoon tomato paste | Stir in tomato paste, oregano, spice blend & pepper | |||
| 1 teaspoon dried oregano | ||||
| 2 teaspoons spice blend (harissa, shawarma, sumac, or combination) | ||||
| 1/2 teaspoon black pepper | ||||
| 1.4 L vegetable stock | Pour in stock, add lentils & salt; bring to boil | Partially cover, simmer 15–20 min | Taste and adjust seasoning; remove from heat | |
| 200 g dried lentils, washed and drained | ||||
| 1/4 teaspoon salt (for lentils) | ||||
| 150 g peeled and cubed potatoes | Add potatoes, simmer 15–20 min until tender | |||
| 180 g chopped tomatoes | Stir in tomatoes, kale & lemon juice; cook 2–4 min | |||
| 2 to 3 cups / 60–90 g chopped baby kale | ||||
| 1 tablespoon lemon juice | ||||
| 1/2 teaspoon oil (for toasting seeds) | Heat oil, toast seeds until fragrant & golden | |||
| 2 tablespoons pumpkin seeds | ||||
| 2 tablespoons hemp seeds | ||||
| 2 tablespoons sesame seeds | ||||
| 1/2 teaspoon Aleppo pepper flakes | ||||
| 1/2 teaspoon lemon zest | Stir in Aleppo pepper & lemon zest | |||
| Non-dairy yogurt (for serving) | ||||
| Fresh herbs such as cilantro or parsley (for serving) | ||||
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