Melissa Haithcock of the blog ahappyhealthyheart.com cooked up this hearty vegetarian soup at The Edible Kitchen in November.
Ingredients
1 tablespoonolive oil
1onion, chopped
3garlic cloves, minced
2sweet potatoes, cubed
1 teaspoon eachcinnamon, nutmeg, cayenne pepper
1 tablespooncurry powder
1/2 tablespoon eachblack pepper and HImilayan pink sea salt
32 ouncesvegetable broth
1 cupred lentils
4kale or turnip green leaves, rises removed and chopped
Preparation
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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.
Add garlic and cubed sweet potatoes. Stir until ingredients are incorporated and cook for 5 minutes. Add seasonings and stir well.
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.
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.
