Posted by on Jan 27, 2013 in | 10 Comments

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Because there are never too many lentil soup recipes in the world, here is one more.  This simple remix is filled with creamy sweet potatoes and hearty kale.

I’ve read several times that heating olive oil destroys its nutritional properties so I use grapeseed oil instead.  Grapeseed oil has a neutral flavor, the ability withstand high temperatures, and is more affordable than extra virgin olive oil.

I use olive oil mainly as a finishing oil, drizzling a generous amount over the top of the soup and using the large wedges of dark, rustic artisan bread to soak up all the delicious flavors.

This high protein vegetarian meal is a warm and cozy winter dinner.

Lentil Soup with Sweet Potatoes and Kale

1-2 tablespoons grapeseed oil

1 onion, cut into small dice

2 celery stalks, cut into small dice

2 large carrots, cut into small dice

2-4 garlic cloves, minced

1/2 teaspoon chili flakes

1 cup lentils, rinsed and drained

4-6 cups vegetable broth, preferably homemade

1 cup diced pureed tomatoes

1 large sweet potato, peeled and cut into bite sized pieces

2-3 cups packed kale leaves, torn into bite sized pieces

Add grapeseed oil (enough to coat the bottom of your pan) to a large soup pot and heat over medium.  Add onion, carrot, celery, and a hefty pinch of coarse kosher salt to hot oil and cook until softened, about 5-6 minutes.  Add chili flakes and garlic, stirring constantly for about a minute.  Next pour in lentils and vegetable broth.  Turn up the heat so the soup comes to a boil, then reduce it to medium low, cover and cook until lentils are nearly tender, about 30 minutes.

Remove lid and add tomatoes and sweet potato, adding additional broth here if necessary .  Cover and cook until sweet potato is soft, about 10 minutes.  Add kale, adjust seasoning with salt and pepper and cook until kale is wilted and sweet potatoes and lentils are completely tender.  Serve right away with olive oil and bread or cool and refrigerate for later.  It will last for a few days in the fridge.

10 Comments

  1. adina
    February 5, 2013

    Hi,

    I cooked this soup today, it was delicious. Thank you for all the nice recipes, I tried a few of them already.

    Reply
    • Jessie
      February 5, 2013

      Hi Adina, You are welcome! Glad to hear you like the soup.

      Reply
  2. Candace
    February 7, 2013

    Hi – re: “2 celery stalks, cut into small dice” – does this mean 2 celery ribs, like a piece of celery you’d get in a Bloody Mary, or slather peanut butter on?? – or does this mean two entire stalks/two big “heads” of celery? Also, which ‘types’ of lentils do you prefer? Thanks!

    Reply
    • Jessie
      February 7, 2013

      Hi Candace, For this recipe 2 stalks of celery mean 2 celery ribs, like pieces you’d slather peanut butter on. :) And I use organic green or brown lentils, they are the larger ones, but you can also use the smaller french lentils if you find those — the smaller lentils will mean a less cooking time if you’re in a hurry. Hope that helps, let me know if you have any other questions. Good luck with the soup!

      Reply
      • Candace
        February 7, 2013

        Yes! This helps ~ I thought so, but just wanted to be sure! THANKS so much!! Looks fantastic! : )

        Reply
  3. Jenn @ The Noshing Bride
    February 15, 2013

    Looks absolutely delicious and healthy! Must try this recipe!

    Reply
  4. Dallas
    February 17, 2013

    I am making this recipe as we speak. It is almost done I am waiting for sweet potatos to cook and then will be adding in the kale. It smells amazing and I can’t wait to try this.

    Reply
  5. Liz
    February 3, 2014

    Yummy!!!! I made this today and it’s DELICIOUS!! The best lentil soup I’ve had. Thanks, Jessie!

    Reply
    • Jessie
      February 6, 2014

      Hi Liz! Yay, so glad you like it! Thank you!

      Reply
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