Curried Kale, Potato & Lentil Soup (1-Pot!) by Minimalist Baker

Hearty, comforting curry lentil soup with potatoes and kale! Big curry flavor in this 1-pot soup that comes together in less than 45 minutes. The perfect satisfying, healthy, plant-based meal.

Original recipe

View on Minimalist Baker

Time

Prep: 10mins Cook: 35mins Total: 45mins

Nutrition

Calories
390 kcal
Carbohydrate content
61.6 g
Fat content
6.2 g
Fiber content
19.9 g
Protein content
23.1 g
Saturated fat content
3.8 g
Serving size
1 entrée servings
Sodium content
1000 mg
Sugar content
6.3 g

Ingredients

Instructions

  1. Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.
  2. Add garlic and potatoes and stir. Cook for 3-4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more.
  3. Add lesser amount of vegetable broth (5 cups or 1200 ml as original recipe is written // adjust if altering batch size) and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.
  4. Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance. I added more of each.
  5. If the soup has thickened too much, add remaining vegetable broth (1 cup or 240 ml as original recipe is written // adjust if altering batch size) , stir, and cook until warmed through.
  6. In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green - about 2-3 minutes.
  7. Serve immediately as is or with cilantro and fresh lemon juice (optional). This would also go well with my Easy Vegan Wheat Bread, or Garlic & Herb Flatbread! Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.