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.
A vegetarian's dream. Thick broth full of lentils and turnips, onions and garlic, with lots of fresh lemon juice and spices.
Ingredients
- 1 cup diced onion
- 3 garlic cloves, smashed
- 3 tablespoons butter
- 4 medium size turnips, peeled and chopped
- 1 1/2 cups yellow lentils
- 1/2 teaspoon celery seed
- 1 tablespoon dried dill weed plus extra for serving
- 4–6 cups broth, chicken or vegetable
- 1 (12-ounce) can unsweetened coconut milk
- 3 lemons, juiced plus extra for serving
- Freshly ground black pepper and sea salt to taste
Instructions
1. In a large saucepan, sauté onion and garlic in butter over medium high heat, about 5 minutes. Add turnips; sauté a few more minutes.
2. Add lentils, celery seed, 1 tablespoon of dill weed, broth, coconut milk and lemon juice. Bring to a boil. Turn heat to low, and simmer just until turnips and lentils are softened, not mushy, about 15 minutes.
3. Serve hot with additional dill weed, slices of lemon, pepper and salt.
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