Go Back

Lentils & Potatoes Soup with Garlic Broth & Greens

5 from 16 reader reviews
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6
Print Recipe Pin On Pinterest Leave Review

Ingredients

  • 1 big head or 2 small heads of garlic
  • 2 tablespoons olive oil, divided
  • 1 tablespoon light miso
  • 6-8 cups vegetable stock, divided (see notes)
  • 1 medium yellow onion, small dice
  • 1 medium carrot, halved lengthwise and sliced
  • 1 tablespoon fresh thyme leaves, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon nutritional yeast
  • ¾ lb baby potatoes, halved and sliced
  • ¾ cup green lentils, rinsed
  • salt and pepper, to taste
  • 4 cups chopped kale, lightly packed (about 1 small bunch)
  • 3-4 drops liquid smoke (optional)
  • lemon wedges, to serve
  • chili oil, to serve (optional)

Instructions

  • Preheat the oven to 400°F. Cut the top third off of the garlic bulbs. Place them on a sheet of foil. Drizzle the exposed garlic cloves with about 2 teaspoons of olive oil. Close up the foil around the garlic in a nice tight, sealed packet and pop it in the oven for about 30-40 minutes. The garlic should be deep golden brown and soft when done.
  • Once cool enough to handle, squeeze the roasted garlic cloves into the pitcher of an upright blender. Add the miso as well. Add 1-2 cups of vegetable stock and blend on high until totally liquified. Set this mixture aside.
  • Set a heavy-bottomed pot (like a Dutch oven) on the stove and set it to medium heat. Once hot, pour in the remaining olive oil and swirl it around. Add the onions and carrots and sauté until onions are translucent and very soft, about 8-10 minutes. If they’re starting to brown, lower the heat.
  • Add the thyme, onion powder, garlic powder, smoked paprika, and nutritional yeast. Stir to mix in. Add the potatoes and green lentils. Season with salt and pepper and stir.
  • Pour the roasted garlic stock mixture into the pot along with the remaining vegetable stock. Stir to combine. Place a lid on top of the pot and bring the mixture to a boil. Once boiling, set the lid slightly askew so steam can escape and lower the heat to a simmer. Simmer until potatoes and lentils are tender, about 20-25 minutes.
  • Once potatoes and lentils are tender, add the chopped kale and liquid smoke (if using), and stir. Let the kale simmer until it wilts and softens, about 2 minutes. Check the soup for seasoning and adjust if necessary. Serve the soup hot with lemon wedges and chili oil (if using).

Equipment

  • Blender

Recipe Notes

  • I used baby Yukon gold potatoes as I pretty much always have those on hand.
  • You can roast the garlic bulbs ahead of time, perhaps when you’ve already got the oven on for something else! Keep them in a sealed container in the fridge for up to 5 days.
  • I prefer a full 8 cups of stock so that this soup is a bit more brothy. If you appreciate a thicker soup, stop at 6 cups.
Super savory and satisfying, this lentils and potatoes soup is made extra special with plenty of roasted garlic, thyme, spices, and chopped kale. It is so soothing and good!