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Lentils & Potatoes Soup with Roasted Garlic Broth and Greens Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 10 reviews
  • Author: Evelyn
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Description

This comforting Lentils & Potatoes Soup features a rich garlic broth made from slow-roasted garlic cloves blended with miso and vegetable stock. Packed with baby potatoes, green lentils, hearty kale, and flavorful spices like smoked paprika and thyme, this soup offers a nourishing, savory experience perfect for any season. Served with fresh lemon wedges and optional chili oil for a bright and spicy finish.

Ingredients

Roasted Garlic Broth

  • 1 big head or 2 small heads of garlic
  • 2 teaspoons olive oil (for roasting garlic)
  • 1 tablespoon light miso
  • 1-2 cups vegetable stock (for blending)
  • Remaining vegetable stock (5-6 cups, see notes)

Soup Base

  • 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

Greens and Garnishes

  • 4 cups chopped kale, lightly packed (about 1 small bunch)
  • 3-4 drops liquid smoke (optional)
  • Lemon wedges, for serving
  • Chili oil, for serving (optional)

Instructions

  1. Roast the Garlic: Preheat the oven to 400°F. Trim the top third off the garlic bulbs to expose cloves. Place the bulbs on a sheet of foil, drizzle with 2 teaspoons of olive oil, and wrap tightly into a sealed packet. Roast in the oven for 30-40 minutes until the garlic is deep golden brown and soft. Allow to cool enough to handle.
  2. Prepare Garlic Broth: Squeeze the roasted garlic cloves into a blender. Add 1 tablespoon light miso and 1-2 cups of vegetable stock. Blend on high until completely liquefied and smooth. Set aside this flavorful broth mixture.
  3. Sauté Vegetables: Heat a heavy-bottomed pot or Dutch oven over medium heat. Add the remaining olive oil and swirl to coat. Add diced onion and sliced carrot. Sauté until onions are translucent and very soft, about 8-10 minutes, lowering heat if vegetables start to brown.
  4. Season and Combine: Stir in minced thyme, onion powder, garlic powder, smoked paprika, and nutritional yeast until fragrant and well combined. Add halved and sliced baby potatoes and rinsed green lentils. Season generously with salt and pepper.
  5. Add Liquids and Simmer: Pour the blended roasted garlic broth and the remaining vegetable stock into the pot. Stir to combine everything evenly. Cover with a lid, bring to a boil, then reduce heat to a gentle simmer with lid slightly ajar to allow steam to escape. Simmer for 20-25 minutes until potatoes and lentils are tender.
  6. Finish with Greens: Add chopped kale and optional liquid smoke to the pot. Stir and cook for an additional 2 minutes, until the kale is wilted and tender. Taste and adjust seasoning as needed.
  7. Serve: Ladle the hot soup into bowls and serve with lemon wedges and optional chili oil for a spicy kick.

Notes

  • The vegetable stock quantity can be adjusted depending on desired soup thickness; start with 6 cups and add more if needed.
  • Roasting the garlic slowly mellows its flavor and adds rich depth to the broth.
  • Liquid smoke is optional but adds a subtle smoky note to enhance the soup’s complexity.
  • Use green lentils as they hold their shape well and cook in the same timeframe as baby potatoes.
  • Chopping kale finely helps it cook quickly and evenly in the soup.

Find it online: https://evelynscooking.com/lentils-and-potatoes-soup-with-roasted-garlic-broth-and-greens-recipe/