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Kale & Lentil Soup with Crispy Potatoes

Updated: Aug 9, 2023




1 Tbsp olive oil
1 medium onion, diced
2 cloves of garlic, minced
2 stalks of celery, chopped
6 - 7 Cremini mushrooms, sliced/chopped to desired size
2 carrots, diced
3 - 4 kale leaves, coarsely chopped
1/2 cup dry lentils
4 cups of low sodium vegetable broth
1/4 tsp dried thyme
1/8 tsp dried rosemary
salt & pepper to taste


5 - 6 small to medium potatoes, cubed
2 - 3 Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
salt & pepper to taste




Add olive oil, diced onion & chopped celery to a saucepan & sauté over medium heat until the onion & celery begin to soften & look opaque in color. Add garlic & sauté for 1 additional minute, then add chopped mushrooms. Continue cooking over low-medium heat until mushrooms have softened and most of the water has cooked off.

Add vegetable broth, carrots, thyme, rosemary & salt & pepper & bring to a simmer. Cover and simmer 20 - 30 minutes, or until carrots are tender.

Remove lid and stir in chopped kale. Simmer for 5 - 10 additional minutes, then remove from heat and stir in cooked lentils (see lentil cooking instructions below).

*While soup is simmering for 20 - 30 minutes, pour dry lentils into a small strainer or colander and rinse thoroughly. Follow packaging instructions for cooking (recommended water amount and cooking time is usually on the package) and simmer for approximately 15 - 20 minutes until tender.


Preheat oven to 450 degrees.

Cube potatoes & place in a pot/saucepan. Cover with cold water & salt the water generously. Bring to a full, rolling boil, then reduce heat and cook at a low boil for approximately 15 - 20 minutes, or until potatoes are fork tender.

Remove from heat, drain water, and allow potatoes to dry in the colander for about 5 min.
While the potatoes are drying in the colander, pour 2 - 3 Tbsp of olive oil into the bottom of a glass baking dish and place the baking dish in the 450 degree oven for 5 minutes.

After the baking dish & olive oil have heated in the oven for 5 minutes, carefully remove the dish from the oven and VERY CAREFULLY add the warm potatoes to the dish. Sprinkle garlic powder, onion powder, paprika, & salt & pepper over potatoes & stir to thoroughly coat the potatoes in the seasonings & hot oil. Bake at 450 degrees for 15 - 20 minutes, or until potatoes are lightly browned & crispy.

CAUTION: Baking dish and olive oil will be very hot when removing the dish from the oven. Because the oil is hot, it will have a lighter/thinner viscosity and will move very freely around the bottom of the baking dish. Handle the baking dish with care & do not make any sudden/quick movements with it as this could cause oil to splash.

Adding the potatoes to the baking dish too quickly can cause the hot oil to splash. Also, if the potatoes have any water remaining on them when you pour them into the hot oil, the water will immediately begin to "boil" when it comes in contact with the oil, causing water & hot oil to splash/spray.

To avoid burns, please make sure to slowly and carefully add dry potatoes to the heated baking dish and oil. You can also skip the step of heating the baking dish and oil and just combine olive oil, drained potatoes, & seasoning in the baking dish all at the same time, then bake. It may just take a little longer baking time for the potatoes to become brown & crispy.

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