Sweet Potato Lentil Soup
Sweet Potato Lentil Soup
Sweet potatoes are my thing lately! I love incorporating them into meals, in new and creative ways. I also love homemade soup in the winter, here’s why- It works for lunch or dinner, it’s a warming and satisfying, you can sneak in lots of veggies for a nutrient punch, and it’s easy!
Ingredients
1 cup dry brown lentils
2 sweet potatoes chopped into cubes
1/2 white onion diced
2 cloves of garlic minced
1 tsp fresh thyme
1 bay leaf
1 tsp tumeric
3 cups of kale chopped
6 cups vegetable broth
1 tbsp avocado oil
Black pepper & salt to taste
Toppings:
vegan grated parmesan
fresh thyme
lemon
Method
Heat oil in large pot over medium heat. Add in chopped onions and garlic. Cook for a few minutes until translucent. Add salt pepper and thyme. Cook for 2-3 more minutes.
Add in lentils, sweet potato cubes, veggie stock, turmeric, and bay leaf. Turn heat to high and bring to a boil.
Lower heat and simmer covered for 20-30 minutes.
Once lentils and sweet potatoes are fully cooked, turn heat off.
Wait a few minutes, then remove about 2-3 cups of the pots contents and add to blender. Blend for a few seconds. Add back to pot and stir on low heat. This creates a thicker and more hearty consistency (you can skip this step entirely if you want).
Turn off heat and add in chopped kale, stir and let kale wilt. Add salt and pepper to taste!
Storage tip: I like putting individual servings in mason jars, so it’s ready to go. It will stay good in the fridge for about a week and you can even freeze some leftovers if you want!
