Golden Lentil, Sweet Potato, and Kale Soup

Instructions

1. 1

   Rinse the green lentils thoroughly under cold running water and drain them well.

2. 2

   Peel the sweet potato and cut it into approximately 2 cm cubes. Dice the onion, mince the garlic, finely grate the ginger, and remove the tough stems from the kale before roughly chopping the leaves.

3. 3

   Heat the extra virgin olive oil in a large soup pot over medium heat. Add the diced onion and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.

4. 4

   Add the minced garlic, grated ginger, and ground turmeric. Cook for 1 minute, stirring continuously, until fragrant.

5. 5

   Add the rinsed lentils and vegetable broth. Stir well and bring the mixture to a boil.

6. 6

   Reduce the heat to a gentle simmer, partially cover the pot, and cook for 20 minutes.

7. 7

   Stir in the cubed sweet potato and canned diced tomatoes. Return the soup to a simmer and cook, partially covered, for another 20–25 minutes, or until the lentils and sweet potato are tender. Stir occasionally to prevent the lentils from sticking to the bottom.

8. 8

   Add the chopped kale and cook for 5–7 minutes, until tender and bright green.

9. 9

   Remove the pot from the heat and stir in the lemon juice. Allow the soup to rest for 5 minutes before serving.