"It's all about that broth. This lentils and potatoes soup features a robust roasted garlic broth with miso and a full head of roasted garlic. Don't worry, the roasting makes the garlic mellow and well-rounded. Along with fresh thyme, smoked paprika, and chopped kale, this easy vegan soup is SO satisfying. I recommend trying it with homemade vegetable stock for the best flavor."
"Turns out this is a great way to bring some high impact flavor to a relatively simple lentils and potatoes soup recipe. The potatoes have such a creamy and silky texture after simmering in that robust broth. I choose green lentils because I always have them around and I appreciate that they have a bigger bite. This combination is truly ideal for colder weather. My fave arugula fennel salad would make a nice, ultra fresh accompaniment. And don't forget the crusty bread!"
"Super savory and satisfying, this lentils and potatoes soup is made extra special with plenty of roasted garlic, thyme, spices, and chopped kale. It is so soothing and good! I used baby Yukon gold potatoes as I pretty much always have those on hand. You can roast the garlic bulbs ahead of time, perhaps when you've already got the oven on for something else! Keep them in a sealed container in the fridge for up to 5 days."
A full head of roasted garlic blended with miso and vegetable stock produces a mellow, well-rounded broth that anchors the soup. Green lentils provide a firmer bite while Yukon gold potatoes become creamy and silky after simmering. Fresh thyme, smoked paprika, and chopped kale add aromatic, smoky, and leafy notes. The soup suits cold weather and pairs well with a crisp arugula-fennel salad and crusty bread. Roasted garlic bulbs can be prepared ahead and stored refrigerated up to five days. Using eight cups of stock yields a brothier finish; reduce for a thicker texture.
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