3yellow (gold) potatoespeeled and cut into bite-sized pieces
1cupdried green lentilssoaked overnight
6cupsvegetable broth
1bay leaf
2handfuls of kalestems removed and roughly chopped
Instructions
In a large stock pot or Dutch oven, add the oil and heat it over medium-high heat. Once the oil is hot, add the onion, carrot, and celery and cook for five minutes until softened. Add the garlic and cook for another minute until fragrant.
Add the tomato paste, curry, paprika, cumin, salt, and a few cracks of fresh black pepper to the mixture and stir. Cook for one minute.
Add the potatoes, lentils, vegetable broth, and bay leaf. Bring the soup to a boil, cover, and reduce the heat to simmer on low for about 50-60 minutes, occasionally stirring, until the potatoes and lentils are soft and tender.
Remove the soup from the heat and remove the bay leaf. Use a hand-held immersion blender to partially blend the soup. You want some soup to be smooth and thick while leaving some chunks of lentils and potatoes intact.
If the soup is too thick, add more vegetable broth until you get the desired consistency. Add more salt and pepper to taste.
While the soup is hot, add in the kale and mix until the kale wilts. Serve immediately with crusty gluten-free bread or crackers.
Notes
Blending the Soup: If you don't have an immersion blender, remove 2-3 cups of the soup, add it to a blender or food processor, and blend until you reach the desired consistency. Blending is optional, although recommended for a smooth and thick soup.Lentils: I used green lentils, but you could also use brown or red lentils. Just be sure to visually inspect the lentils for foreign wheat kernels, soak them overnight, and rinse them well.Potatoes: I used Yukon gold yellow potatoes (sometimes called butter potatoes), which give the soup a creamy and smooth texture. You could use any potato desired.Kale: Be sure to remove the stems from the kale. You could alternatively use spinach or omit any greens altogether.