This recipe is more of a hearty, warm and comforting type, and typically those aren't ideal for the 110 degree weather Nashville has been graced with lately, but since the past few days have been a little cooler with some thunderstorms, I thought it may be appropriate.
This soup is uber healthy. Kale=Superfood. Sweet Potato=Superfood. Lentils= Superfood. Superfood=Lots of vitamins and minerals and things good for you.
This has been one of my favorite vegan dishes so far, and it reheats wonderfully. I made a big batch and have been eating from it for my lunches at work recently. We also made some crispy garlic bread to go with it.
Oh, and kale-hating husband loved it. Ha.
Kale and Sweet Potato Lentil Soup
1/2 cup lentils (I used green)
1/2 large carrot, diced
1/4 cup onion, diced
2 cloves garlic, minced
1 stalk celery, diced
1 bunch kale, chopped
1 bay leaf
2 sprigs fresh rosemary
1 serrano pepper, diced
salt, to taste
1 large sweet potato, peeled and chopped into 1/4" cubes
2 tsp oil
2 cups veggie stock
Heat oil over medium high in a large pot. Add onion, carrot, celery, serrano pepper and sweet potato and cook until softened. Add the garlic and kale and cook until kale is wilted. Add in the lentils, bay leaf, rosemary and stock. Bring to a boil and then reduce heat to simmer and cook for about 30 minutes, until the lentils are soft and have absorbed most of the liquid. Season with salt and remove the bay leaf and rosemary sprigs.