Yield: 6 -8 cups

Sweet Potato Kale Lentil Soup

Sweet Potato Kale Lentil Soup is incredibly nutritious, so flavorful, and perfect for a Fall or Winter soup. Vegan.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 tablespoon regular olive oil
  • 4 leeks, use the white and light green stem parts, cut into half-moon shapes, 1/2 inch thick
  • 28 ounce can of organic whole tomatoes, (I included the canning fluid)
  • 2 medium sweet potatoes, cubed into 1/2 inch pieces
  • a bunch of kale, remove the thick stems, cut the leaves 1/2 wide
  • 1/2 cup lentils, (I use green/brown)
  • 1 tablespoon fresh thyme, finely minced
  • 1 1/2 teaspoons Kosher salt and freshly ground pepper to taste, (about 1/4 teaspoon)

Instructions

  1. Heat the olive oil in a Dutch oven or large soup pot over medium heat. Add the leeks, cook 3 to 4 minutes, stirring occasionally to cook evenly.
  2. Add the 28 ounces can of tomatoes, break them up with a spatula and cook for 5 minutes, stirring occasionally.
  3. Add 6 cups water and bring the mixture to a boil. Add the cubed sweet potatoes, kale, lentils thyme, salt, and pepper.
  4. Simmer for 25-30 minutes. Enjoy!

Notes

This soup is great the next day and will thicken when chilled overnight. You can always add more water to thin out the broth and more salt and pepper to taste.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 130Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 329mgCarbohydrates: 24gFiber: 6gSugar: 8gProtein: 5g

Please note that the Calculated Nutrition is an estimate at best.

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