Melissa Haithcock of the blog @ahappyhealthyheart cooked up this hearty vegetarian soup at The Edible Kitchen.
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
6 kale or turnip leaves, veins 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.
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.
