This soup is full of all our favourite words…
Plus it’s full of plant based iron, protein and fibre.
It’s truly a nourishing, healing dish that’s simple and quick to make and perfect on a chilly fall or winter night. Make a big pot and keep the leftovers in the fridge or freezer in single serving containers to make busy nights, or to-go lunches a breeze.
In a large soup pot sauté the onion, garlic and carrots in the olive oil on medium heat until tender. Add in the chopped sweet potato and season with oregano and fresh ground sea salt and pepper.
Add in the vegetable broth, bay leaf, turmeric and rinsed lentils. Bring to a boil. stir, then reduce heat and simmer for 20 minutes.
Remove the bay leaf, add in the kale and simmer for another few minutes until the kale is just wilted.
TIPS & NUTRITION
I used red lentils because they cook quickly so this soup can be done within about 30 minutes. If you would like to use a different lentil you will need to simmer it longer until they are tender.
Feel free to add more or less kale or even sub in with chard, baby kale or spinach.
The turmeric, garlic and onion are all anti-inflammatory, the greens are full of antioxidants, the carrots and sweet potato have tons of vitamin A for gorgeous skin and an immune boost and the lentils are a great source of iron, protein and fibre.
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