smoky lentil potato soup

 

Another score!  All of my kids ate this soup and enjoyed it.  It's really good!  And of course I made another big pan of breadsticks to go with it (four batches of breadsticks within a week!).  I didn't add the green stuff- kale or spinach- but I might try next time around to see if the pickiest of my eaters will eat it.

smoky lentil potato soup (mel's kitchen cafe)

1 tablespoon olive oil

1/2 cup chopped yellow or white onion

3 cloves garlic, minced

1/2 cup diced carrots

1/2 cup diced celery

2 teaspoons grounc cumin

1 1/2 teaspoons smoked paprika

1 teaspoon salt

1 pound Yukon gold potatoes or red potatoes, cut into 1-inch pieces (unpeeled)

2 cups lentils, rinsed

8 cups vegetable stock

8-10 ounces kale or spinach, chopped

In a stock pot, heat the oil.  Add the onion, garlic, carrots and celery and cook for a minute or two, stirring constantly.  Add the cumin, paprika and salt.  Stir to combine.

Add the potatoes, lentils and stock or broth.

Bring to a boil then simmer 35-40 minutes.  Stir in kale or spinach if desired.  Season with salt and pepper.