this amazing vegan lentil soup, loaded with delectable yukon gold potatoes, guilded yellow curry powder, and the famed golden lentil, is a bowl full of pure gold, literally. Whip up a batch on a chilly day, and let the invigorating spicy aromas and unctuously tender veggies and legumes whisk you away whilst warming your bones.
3large Yukon gold potatoes,peeled and cut into about ¾-inch cubes
4cupslacinato kale,de-stemmed and roughly torn
Somesalt, to taste (if needed)
Instructions
In a small pot, add the the lentils to about 2 ½ cups water and bring to a boil. Cook the lentils until they're just tender, around 8 minutes or so (or according to package). Drain and set aside.
In a large soup pot, add olive oil and then sauté onions, shallots, and carrots for about 7 - 8 minutes over medium heat, until the onions are becoming more translucent.
Next, add the vegetable broth and water to the soup pot. Bring this to a steady boil, then add the diced tomatoes, tamari, red wine vinegar, vegetable boullion, curry powder, chili powder, and cook at a steady simmer with the soup pot covered until the carrots are almost tender, about 15 minutes.
Then, add the diced potatoes, and make sure the heat returns to a steady simmer. Again, cover and let the potatoes simmer in the broth for 10 minutes or so. Add the kale after that, and continue to cook until potatoes are almost tender (poke with a fork to check), and the kale has wilted down.
Lastly, add the cooked golden lentils to the soup pot, and gently stir to incorporate them. Continue simmering the soup until the potatoes and kale are fully tender, and the lentils start to fall apart a little bit, about 10 minutes.Season one last time with some extra tamari or salt, or additional red wine vinegar (for more sour). After that, it's ready to serve.