Lentil Potato Soup
, Serves 4
A hearty spiced lentil and potato soup with kale, finished with a crunchy toasted seed topping and non-dairy yogurt.
| 2 teaspoons oil | Cook garlic in oil until golden | Add onion, carrot & salt, 5-7 min | Cook in tomato paste | Stir in oregano, spices & pepper | Add stock, salt & lentils; boil | Cook partially covered 15-20 min | Add potatoes, cook 15-20 min | Add tomatoes, kale & lemon, 2-4 min | Taste, adjust salt, switch off heat | Serve soup with yogurt, herbs & seeds |
| 5 cloves garlic, minced | ||||||||||
| 200 g chopped onion | ||||||||||
| 1/4 teaspoon salt (with the onion) | ||||||||||
| 130 g chopped carrots, thin half moons | ||||||||||
| 1 tablespoon tomato paste | ||||||||||
| 1 teaspoon dried oregano | ||||||||||
| 2 teaspoons spice blend (harissa, shawarma or sumac) | ||||||||||
| 1/2 teaspoon black pepper | ||||||||||
| 1.4 L vegetable stock | ||||||||||
| 1/4 teaspoon salt (with the lentils) | ||||||||||
| 190 g dried lentils, washed and drained | ||||||||||
| 150 g peeled, cubed potatoes | ||||||||||
| 160 g chopped tomatoes | ||||||||||
| 2 to 3 cups / 60-90 g chopped baby kale | ||||||||||
| 1 tablespoon lemon juice | ||||||||||
| 1/4 teaspoon salt (to taste, at the end) | ||||||||||
| 1/2 teaspoon oil (for the seeds) | Toast seeds in oil until golden | Stir in Aleppo & lemon zest | ||||||||
| 2 tablespoons pumpkin seeds | ||||||||||
| 2 tablespoons hemp seeds | ||||||||||
| 2 tablespoons sesame seeds | ||||||||||
| 1/2 teaspoon Aleppo pepper flakes | ||||||||||
| 1/2 teaspoon lemon zest | ||||||||||
| Non-dairy yogurt | ||||||||||
| Fresh herbs, such as cilantro or parsley |
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