Potato, Lentil and Collard Green Soup
By
Tasha Kaye
@cleaneatingmama
1
Visit my vegan food blog here: www.thecleaneatingmama.com
XxOo Tasha
XxOo Tasha
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)
How to Make Potato, Lentil and Collard Green Soup
- 1Heat 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 Potato, Lentil and Collard Green Soup
Course/Dish: Vegetable Soup
Dietary Needs: Vegetarian
