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Red Lentil Soup with Kale

No-brainer soup to cheer you up on depressing rainy days.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner, Soup
Cuisine: Healthy, Vegan
Diet: Gluten Free
Keyword: Plant-Based, Soup
Servings: 4 people
Author: Shelly

Equipment

  • Large soup pot or Dutch Oven

Ingredients

  • 1 yam or sweet potato - peeled and grated
  • 2 celery sticks - sliced or diced finely
  • 2 slim leeks or 1 thick leek - sliced thinly
  • 8 shiitake or any mushrooms - remove stems and slice
  • 1 bunch kale - sliced thinly
  • Small bunch of parsley - sliced thinly
  • 1½ cups yellow lentils - or any type, rinsed thoroughly
  • Salt
  • ½ teaspoon turmeric
  • ½ teaspoon white or black pepper
  • ¼ teaspoon cinnamon
  • 6 cups water or vegetable broth
  • ¼ cup olive oil
  • 1 dried Persian lemon - cracked - optional

Instructions

  • Put all the ingredients in a medium soup pot and stir. Put over high heat and bring to a boil. Lower the heat to simmer and cook for 30 minutes.
  • Let the soup cool down slightly. Remove the dried lemon and discard. If you have a hand blender, use it to blitz the soup a little bit. It’s nice when it’s half smooth, half chunky. Alternatively, put about 2 cups in a blender and blend until smooth. Pour the pureed soup back into the pot.
  • Taste and add salt if necessary. Serve with a quick, light drizzle of olive oil and a few drops of lemon juice.