Potato, Lentil and Collard Green Soup

Name: Potato, Lentil and Collard Green Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6-8
Ingredients: 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 cuimn; 2 tsp turmeric; 1 Tbsp dried basil; 1 Tbsp olive oil; 1 medium yellow onion, chopped; salt and pepper to taste (i used white pepper)

By Tasha Kaye
@cleaneatingmama

Visit my vegan food blog here: www.thecleaneatingmama.com
XxOo Tasha

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

6-8

Prep:

20 Min

Cook:

1 Hr

Ingredients

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

cuimn
2 tsp

turmeric
1 Tbsp

dried basil
1 Tbsp

olive oil
1 medium

yellow onion, chopped
·

salt and pepper to taste (i used white pepper)
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How to Make Potato, Lentil and Collard Green Soup

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