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.