Potato, Lentil, and Lemon Soup

If you are looking for a new twist on potato soup, this may be the one for you. It is light and delicious! Just the nice hot soup for a cold day. I loosely based it on one I saw in a magazine that included some lemon juice. It was a really nice addition. I hope you try it.

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.