Lentil and Vegetable Soup | Michigan Potatoes

Name: Lentil and Vegetable Soup | Michigan Potatoes
Ingredients: 1 cup lentils, rinsed; 2 medium russet potatoes, cubed (skin on or skin off are both fine); 2 medium carrots, diced; 1 large stalk (or 2 medium stalks) celery, diced; 1 medium onion, diced; 2 cloves garlic, minced; 1 cup leafy greens, coarsely chopped (we used baby kale, but spinach would work well); 4 cups broth (we used vegetable, but chicken would be fine); ½ tsp jarred red curry paste (add more for more flavor and heat); ½ tsp ground turmeric; Salt; pepper; Garnish: chopped cilantro

www.mipotato.com

This lentil and vegetable soup is packed with flavor, not to mention vitamins, fiber, plant-based protein, and minerals. The red curry paste gives it flavor depth and some heat, so adjust based on...

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Dutch oven
Saucepan
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Chef's knife
Cutting board
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Measuring cup
Measuring spoon
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Ingredients

1 cup lentils, rinsed
2 medium russet potatoes, cubed (skin on or skin off are both fine)
2 medium carrots, diced
1 large stalk (or 2 medium stalks) celery, diced
1 medium onion, diced
2 cloves garlic, minced
1 cup leafy greens, coarsely chopped (we used baby kale, but spinach would work well)
4 cups broth (we used vegetable, but chicken would be fine)
½ tsp jarred red curry paste (add more for more flavor and heat)
½ tsp ground turmeric
Salt
pepper
Garnish: chopped cilantro