Créé avec l’IA
Golden Lentil, Sweet Potato, and Kale Soup
55 min 544 kcal par portion Facile
Ingrédients
4 Portions
- Dry green lentils400 g
- Sweet potato600 g
- Canned diced tomatoes800 g
- Kale300 g
- Yellow onion250 g
- Extra virgin olive oil25 g
- Garlic20 g
- Fresh ginger20 g
- Ground turmeric8 g
- Vegetable broth1500 ml
- Lemon juice80 g
Instructions
- 1
Rinse the green lentils thoroughly under cold running water and drain them well.
- 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
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
Add the minced garlic, grated ginger, and ground turmeric. Cook for 1 minute, stirring continuously, until fragrant.
- 5
Add the rinsed lentils and vegetable broth. Stir well and bring the mixture to a boil.
- 6
Reduce the heat to a gentle simmer, partially cover the pot, and cook for 20 minutes.
- 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
Add the chopped kale and cook for 5–7 minutes, until tender and bright green.
