Sweet Potato, Kale, and Red Lentil Soup

Melissa Haithcock of the blog ahappyhealthyheart.com cooked up this hearty vegetarian soup at The Edible Kitchen in November.
November 04, 2016

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 sweet potatoes, cubed
  • 1 teaspoon each cinnamon, nutmeg, cayenne pepper
  • 1 tablespoon curry powder
  • 1/2 tablespoon each black pepper and HImilayan pink sea salt
  • 32 ounces vegetable broth
  • 1 cup red lentils
  • 4 kale or turnip green leaves, rises removed and chopped

Preparation

  1. In a dutch oven or soup pot, heat olive oil on medium/ high. Add onions and cook for about 3-5 minutes or until transparent.
  2. Add garlic and cubed sweet potatoes. Stir until ingredients are incorporated and cook for 5 minutes. Add seasonings and stir well.
  3. Pour in vegetable broth and bring to a boil. Once boiling, stir and reduce to simmer. Add lentils. Cover and cook for about 20 minutes, stirring occasionally.
  4. Remove lid and add in kale. Cook for an additional 5 minutes until kale has wilted a bit but not lost its vibrant color. Remove from heat and serve warm. 

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Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 sweet potatoes, cubed
  • 1 teaspoon each cinnamon, nutmeg, cayenne pepper
  • 1 tablespoon curry powder
  • 1/2 tablespoon each black pepper and HImilayan pink sea salt
  • 32 ounces vegetable broth
  • 1 cup red lentils
  • 4 kale or turnip green leaves, rises removed and chopped
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