The weather is turning and it is officially my favorite season, soup season. This is a spin off of Half Baked Harvest Coconut Sweet Potato Lentil Soup with Rice. To be honest I made this HBH version a few times and it always seemed too bland, lacking depth and complexity. Since I had this week off before starting a new job, I had some time to play with this recipe and I think I got it just right! Let me know what you think.
Ingredients:
3 medium to large sweet potatoes, cubed 1/2 -1 inch pieces
1 red onion, diced
2 inch fresh ginger, peeled and grated
2 tbsp canola oil (or a high burn oil)
3 cloves garlic, minced
3 tbsp curry powder (add more to taste, if you prefer)
1 tsp aleppo pepper
1 tsp ground cumin
1 tsp ground coriander
1 1/1 c. dried green lentils
1 bunch of kale, chopped (approx 4-5 cups)
2 c. vegetable broth (we love the "Better than Boullion" brand)
1 can coconut milk
Kosher salt
naan or crusty bread (Stonefire is a great naan that's fresh and available in most grocery store's fresh bread section)
Instructions:
In a cast iron pot, heat oil on medium heat
Add the onions and cook for approx 3 mins until soft
Add the ginger, garlic, and sweet potatoes and cook for approx 2-3 mins
Stir in the spices, curry powder, Aleppo pepper, cumin, coriander and cook for another min, be careful not to burn the spices
Add the broth and lentils, season with salt
Cover and simmer for 15-20 mins, until lentils and sweet potatoes are tender
Stir in the coconut milk and kale, cook for a few more mins
Salt to taste
Serve with hot naan or crusty bread (great for dipping into this soup!)
TIP | Recommend using brown lentils for this soup. Red lentils will disintegrate, especially if you reheat it for leftovers