Lentil Potato Soup

Lentil potato soup was on the menu tonight. This vegetarian dish has a little kick of spice with notes of curry. (Oh yeah!) (btw the Indian spices are totally optional, so whatever floats your boat) 

Ingredients:

1-1 1/2 c. Green lentils 

1 small bag of petite Yukon potatoes (or any potatoes) 

3 stalks of celery; chopped

1 carrot; chopped

1 onion; chopped

1 red bell pepper; chopped 

1 tbsp. minced garlic 

2 tbsp. extra virgin olive oil 

1/2 tsp. crushed red pepper 

1 tsp. thyme 

1 tsp. cumin

1 tsp. Garam Marsala

1 tsp. coriander seed

Salt and pepper to taste 

1 14 oz. Can diced tomatoes; with juice 

1 14 oz. Can of sweet peas; drained 

1 carton of vegetable stock

1/2 carton of vegetable broth 

1 4 oz. Can of tomato paste 

2 c. Kale; finely chopped 

Directions:

Soak lentils in water for 15 minutes. Set aside. Boil potatoes until soft for about 15 minutes. Sautée onion, carrot, celery, red bell pepper, garlic and seasonings in olive oil for about 10 minutes until soft. 

Add tomatoes, stock, broth, and lentils. Bring to a boil and simmer for 45 minutes. About half way through add a can full of water and tomato paste and any extra seasonings to taste. 

Once there's about 5 minutes left add chopped kale. 

Also by the way... This stuff made enough to freeze for two more occasions and to serve a small army of hungry vegetarians.

I mean...Why not, right? 

Enjoy!

~Crago