Learn How to Make a Delicious Lemon, Kale, and Lentil Soup

Gather the ingredients. The Spruce Scrub the potatoes until clean and then chop into even small pieces, no larger than 1-inch in any direction. The Spruce Rinse the lentils in a colander and thoroughly sort out any foreign material that may be lurking in the lentils. The Spruce Chop the kale into 1/4-inch strips, leaving out the stems and discarding or reserving for later use, (such as for a smoothie or vegetable broth). You can easily cut the kale into strips by using a very loose and thick chiffonade cut. The Spruce In a large stockpot, combine the potatoes, kale, lemon juice, lentils, salt, garlic, and 14 cups water and bring to a boil over medium-high heat. The Spruce In the meantime, while the mixture is coming to a boil, heat a large saucepan and drizzle with 1 teaspoon olive oil. Add the diced onion, lemon zest, cilantro, cumin, turmeric, and coriander and sauté until the onions are slightly translucent. The Spruce Add the cooked onions and spices to the large stock-pot. The Spruce Once the water returns to a boil, turn down the heat to low and simmer just until lentils are tender, about 15 to 20 minutes. The Spruce Salt and pepper to taste, if desired. Serve hot. The Spruce Enjoy!