Smoky Lentil Potato Soup

melskitchencafe.com

Jody Newman

1 tablespoon olive oil

½ cup chopped yellow or white onion

3 cloves garlic, finely minced or pressed through a garlic press

½ cup diced carrots (about 2 medium carrots)

½ cup diced celery (about 2 stalks)

2 teaspoons ground cumin

1 ½ teaspoons smoked paprika

1 teaspoon salt

1 pound Yukon Gold or red potatoes, cut into 1-inch pieces (I do not peel but you can if you want)

1 cup red lentils, sorted and rinsed (see note)

1 cup brown lentils, sorted and rinsed (see note)

8 cups chicken or vegetable stock or broth

8 to 10 ounces kale or spinach, chopped (optional but delicious)

Directions at melskitchencafe.com

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