The Protein-Rich Lentil Potato Soup I Can't Stop Making! 56g Fiber 75g Protein

By Vegan Richa · 60 min

Ingredients

Instructions

1. Rinse the lentils well, drain them and set aside.
2. Heat the oil in a large pot over medium heat. Once hot, lower the heat to low, add the garlic and cook until it just starts to turn golden.
3. Raise the heat to medium, add the onion, carrots and 1/4 teaspoon salt. Cook 5 to 7 minutes, until the onion starts to brown at the edges.
4. Stir in the tomato paste and cook until fragrant. Add the oregano, spice blend and black pepper and stir to coat evenly.
5. Pour in the vegetable stock and mix well. Add the drained lentils and the remaining 1/4 teaspoon salt. Bring to a boil, then partially cover, lower the heat to just below medium and cook 15 to 20 minutes.
6. Add the potatoes, partially cover and keep cooking 15 to 20 minutes, until the lentils and potatoes are cooked to your liking.
7. Add the tomatoes, kale and lemon juice. Cook 2 to 4 minutes, until the greens start to wilt and change color. Taste and adjust with salt, spices, heat or more lemon juice. If you like, add 1 tablespoon balsamic vinegar and/or 1 tablespoon nutritional yeast. Mix well and turn off the heat.
8. For the topping, heat the 1/2 teaspoon oil in a small skillet over medium heat. Once hot, add the pumpkin, hemp and sesame seeds. Lower to medium-low and toast until fragrant and lightly golden, with the pumpkin seeds starting to pop. Remove from the heat and stir in the Aleppo pepper and lemon zest.
9. Serve the soup in bowls topped with non-dairy yogurt, fresh herbs and the toasted seeds.

Summarized from Vegan Richa's video. Watch it for the details.

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