Curried Potato & Leafy Lentil Soup

Serves 4-6


1/2 Jar Leafy Greens Sauce
1 Tbsp extra virgin olive oil

1 cup diced Spanish onion
1 tsp minced fresh ginger
2 whole carrots, peeled and chopped
Pinch sea salt + black pepper, plus more to taste
4 cloves garlic, minced
3 cups diced potatoes (1/2 unpeeled sweet potato, 1/2 unpeeled red potato)
2 Tbsp curry powder
6 cups water
1 cup green lentils, thoroughly rinsed and drained
1 Tbsp coconut sugar (optional) 
4 cups chopped and stemmed collard greens



Heat a large pot over medium heat, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.

Add garlic and potatoes and stir. Cook for 3-4 minutes, and then add curry powder. Stir to coat. Cook 2 minutes more.

Add 5 cups water and increase heat to medium-high. Once at a low boil, add lentils and 1/2 jar of Leafy Greens Sauce (save the rest of the sauce for pizza night), stir, and reduce heat to low. Simmer for 20-25 minutes until lentils and potatoes are tender.

If the soup has thickened too much, add remaining 1 cup water, stir, and cook until warmed through.

In the last few minutes of cooking, add the collard greens and cover to steam until tender but still vibrant green - about 2-3 minutes.

Skip the store-bought vegetable broth or having to make it from scratch: 1/2 jar of Nonna’s Leafy Greens Sauce and water does the job deliciously in this hearty soup!
Curried Potato & Lentil Soup with Nonna's Leafy Greens Sauce

Curried Potato & Lentil Soup with Nonna's Leafy Greens Sauce