Sweet Potato, Kale, and Lentil Soup

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

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.

Edible Nashville

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s