potato, lentil and collard green soup

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By Tasha Kaye
from Wenatchee, WA

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

serves 6-8
prep time 20 Min
cook time 1 Hr

Ingredients For potato, lentil and collard green soup

  • 6 md
    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 md
    yellow onion, chopped
  • salt and pepper to taste (i used white pepper)

How To Make potato, lentil and collard green soup

  • 1
    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