8-Ingredient Lentil Soup with Potatoes and Kale Recipe - Forks Over Knives

Ingredients

• 1 cup dry brown lentils, rinsed and drained
• 1 tablespoon onion powder
• 1½ teaspoons garlic powder
• 1 bay leaf
• 1½ lb. Yukon gold potatoes, cut into ½-inch dice (4 cups)
• 2 large carrots, cut into ⅛-inch-thick coins (1 cup)
• 2 cups chopped kale (1-inch pieces), stems separated from leaves
• 2 tablespoons lemon juice
• Sea salt and freshly ground black pepper, to taste