My recipe for vegan lentil, potato, and kale soup is adapted from this lentil soup recipe, which I’ve modified to make simpler. It makes a great, vegan alternative to the Creamy Potato Kale Soup Recipe that I traditionally cook on Samhain, while using a lot of the same seasonal ingredients.
Makes approximately 6 one cup servings, each serving is about 250 calories depending on what you put in, how much of it you use, etc.
– 1 bell pepper, chopped
– 3/4 cup carrots, shredded
– 1/2 teaspoon cayenne red pepper
– 2 teaspoons of garlic, minced (or pre-crushed garlic)
– 1 jalapeno, chopped (I leave this out if I’m making it for just me)
– 2 heaping cups of kale, chopped (I tear it into bite-sized pieces by hand)
– 1 small to medium onion, diced
– 1/2 teaspoon oregano
– 1 1/2 cups red lentils, dry (any lentils will do)
– 2 small russet potatoes, cubed
– 6 cups of vegetable stock (I use six cups of water and just put a bouillon cube in the slow cooker)
Combine all ingredients in a slow cooker; note that it may be very full, the lentils will absorb liquid and the kale will lose some volume as it cooks. Turn the slow cooker on high heat and cook for 5 hours, stirring occasionally.
The slow cooker will be very full if you put everything in at once. I start with 4 1/2 to 5 cups of water and just toss a single vegetable bouillon cube in with it, then add everything else except the kale. I keep remaining water to the side and, with about an hour left, add it to the slow cooker. This is because the lentils will absorb a lot of the water at that point. I set the kale aside until the last hour to hour and a half of cooking, at which point I add it to the slow cooker. You can leave the kale in the whole time, but it will be very cooked and lose color. Waiting until the end lets the kale stay quite green.