Red Lentil & Sweet Potato Soup
Ingredients
- 3 Tbsp olive oil
- 1 onion chopped (1 cup)
- 4 carrots chopped (2 cups)
- 2 small sweet potatoes chopped (2 1/2 cups)
- salt/pepper
- 4 cloves garlic crushed
- 2 tsp cumin
- 1 tsp thyme
- 1 1/2 tsp chili powder
- 1 can 28 oz diced tomatoes, drained
- 4 cups vegetable broth
- 4 cups water
- 1 bay leaf
- 2 cups red lentils
- 4 cups kale chopped
- juice of 1 1/2 lemons
Instructions
- Heat oil in a dutch oven or stock pot. Add onions, carrots, and sweet potato. Season with small amount of salt and pepper. Saute until vegetables soften, stirring frequently.
- Add garlic, cumin, chili powder, and thyme. Cook for one minute, stirring the entire time.
- Add drained tomatoes and stir until any remaining liquid cooks off.
- Add broth, water, lentils, bay leaf, and 1 tsp salt.
- Simmer for 30 minutes. Turn off heat.
- Transfer 1/2 the soup into a blender and puree. Return pureed soup to the other soup and stir.
- Stir in kale and lemon juice. Allow kale to wilt. Enjoy!
Notes
Other Thoughts:
- This recipe feeds a crowd! It saves very well in the refrigerator for 4-5 days. Or, freeze it for up to 2-3 months.
- You can use other colored lentils - the final soup will just have a different look and texture to it.
- This soup is much lower in sodium than others, but if you want it even lower, cut salt to 1/2 tsp and use the juice of 2 whole lemons.