Potato and Lentil Lemon Soup
1 cup lentils
8
cups vegetable broth
1 medium yellow onion 3
medium carrots
3 medium potatoes ½
cup fresh cilantro
1 bunch kale, chard, or collard 1 tsp. salt
¼ tsp. ground pepper 1
T. minced garlic
1 tsp. ground coriander 1
lemon
(opt. ¼ tsp crushed red pepper)
* Place the cup of lentils in a pan with 3 cups of water.
Bring
boil, reduce heat, and simmer covered for 30 minutes.
* While lentils cook, place vegetable broth in a large
soup
pot, then add chopped potato, chopped collard or other
greens,
diced onion, chopped carrots, salt, pepper, garlic,
coriander,
red pepper desired, chopped cilantro, and the juice of 1
lemon.
* When lentils are finished cooking, add entire contents
with lentils to soup pot.
* Soup should be thoroughly cooked by now, but test to see if potatoes are soft to be sure. Serve hot.
* This soup freezes well.
