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I used to think that I didn't like soup. I believed, that soup was just this bland watered down stomach filler, that usually made me hungrier than every just an hour or two after eating it. Now, a year and a half into a vegetarian
No matter how strange I thought that this combination was for soup, it turns out, this is one of my most amazing lentil soup recipes that I have ever made. Every member of my family that has tried this soup has been astounded by the most fragrant flavors that this soup is bursting with. This soup is also very good for you too. It is jam-packed with protein, vitamins, and antioxidants making it the perfect soup to eat when you have the winter blues knocking on your door!
Sweet Potato, Kale, & Lentil Soup
- 2 tablespoons unrefined coconut oil
- 1 Medium red onion (diced)
- 1 can diced tomatoes
- 2 tablespoons fresh ginger (minced)
- 3 Medium sweet potatoes (peeled and diced)
- 2 cups lentils (or one 16 oz. package. I also like to substitute 1/2 cup of these with red lentils!)
- 2 cups kale
- 6-8 cloves garlic (minced)
- 1 1/2 teaspoon turmeric root powder (or 1 Tbsp. fresh, minced)
- 1 teaspoon cumin seed powder
- 1 teaspoon coriander seed powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon cayenne powder
- pinch sea salt
- 8 cups vegetable broth
- In medium stock pot, heat the coconut oil over medium/high heat and saute the onion until it is clear.
- Add the garlic and ginger, and continue sauteing another 2 minutes, releasing the fragrance.
- Stir in the tumeric, cinnamon, coriander, salt, and cayenne pepper and cook another minute or two.
- Pour in 1-2 cups of the vegetable broth, and de-glaze the pan. Then pour the rest of the broth into the pan.
- Add the sweet potatoes, lentils, and tomatoes and bring to a boil. Turn down to simmer, covered, for 30 minutes.
- Add the kale in torn bunches and allow to simmer, covered, for another 10 minutes.
- Serve & enjoy!