Lentil Soup with Kale and Sweet Potato
Prep time: 10 minutes
Cook time: 45 minutes
Makes: 10 cups
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, skin removed and diced
- 2 celery ribs, washed and diced
- 6 cloves of garlic, minced OR 1 Tablespoon of minced garlic
- 1– 28 ounce can of diced tomatoes
- 2 sweet potatoes, peeled and diced
- 1 bunch of kale, washed, with thick stems removed and remaining leaves cut into strips
- 1 ½ cups, brown lentils, washed
- 4 cups vegetable broth or water, plus more as needed
- 1 whole dried bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon of lemon juice
Directions:
- Heat the oil in a stock pot over medium heat.
- Add the onion and celery and sauté until the onions soften.
- Add the garlic and sauté for 30 more seconds.
- Add the tomatoes and cook for 5 more minutes.
- Add the sweet potatoes, kale, lentils, vegetable broth, bay leaf, thyme, salt, and pepper to the stock pot.
- Bring to a boil and then reduce heat to low (adjust heat so that the soup gently bubbles).
- Cook for 25 to 30 minutes, or until lentils are tender. If the soup becomes too thick, add additional broth or water if desired.
- Remove lentil soup from heat and stir in lemon juice to finish.
- Serve and enjoy.
Notes:
Lentils are a small round bean often used in soups and stews. They are native to the Middle East. They are also a common ingredient in Mediterranean, South Asian and East African countries.