Potato, Lentil and Collard Green Soup

Tasha Kaye


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XxOo Tasha

pinch tips: How to Skin Carrots, Potatoes and Apples





20 Min


1 Hr


6 medium
yukon gold potatoes cut into 1 inch pieces
4 clove
garlic, chopped
1 c
sliced mushrooms of your choice
5 leaves
of either collard greens or kale, cut into thin slices
1 c
dried lentils
6 c
vegetable broth or water
3 tsp
2 tsp
1 Tbsp
dried basil
1 Tbsp
olive oil
1 medium
yellow onion, chopped
salt and pepper to taste (i used white pepper)

Directions Step-By-Step

Heat oil in a large stock pot on medium heat. Add onion, potatoes, garlic, mushrooms, salt and pepper. Cook until onion is soft.

Add water, lentils and the remaining spices. Trim leaves of collard greens, discarding the stems. Cut greens into thin pieces and add to soup. Bring to a boil, reduce heat to medium low, cover and let simmer for 45-60 minutes, or until lentils are cooked to your liking.

Serve hot. Serves 6-8

About this Recipe

Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy
Hashtags: #potato, #Vegan, #Lentil, #kale