Lentil Soup with Sweet Potatoes and Kale

Lentil Soup with Sweet Potatoes and Kale

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  • Prep Time


  • Total Time


  • Servings



  • 1-2

    tablespoons grapeseed oil

  • 1

    onion, cut into small dice

  • 2

    celery stalks, cut into small dice

  • 2

    large carrots, cut into small dice

  • 2-4

    garlic cloves, minced

  • ½

    teaspoon chili flakes

  • 1

    cup lentils, rinsed and drained

  • 4-6

    cups vegetable broth, preferably homemade

  • 1

    cup diced pureed tomatoes

  • 1

    large sweet potato, peeled and cut into bite sized pieces

  • 2-3

    cups packed kale leaves, torn into bite sized pieces


Add grapeseed oil (enough to coat the bottom of your pan) to a large soup pot and heat over medium. Add onion, carrot, celery, and a hefty pinch of coarse kosher salt to hot oil and cook until softened, about 5-6 minutes. Add chili flakes and garlic, stirring constantly for about a minute. Next pour in lentils and vegetable broth. Turn up the heat so the soup comes to a boil, then reduce it to medium low, cover and cook until lentils are nearly tender, about 30 minutes. Remove lid and add tomatoes and sweet potato, adding additional broth here if necessary . Cover and cook until sweet potato is soft, about 10 minutes. Add kale, adjust seasoning with salt and pepper and cook until kale is wilted and sweet potatoes and lentils are completely tender. Serve right away with olive oil and bread or cool and refrigerate for later. It will last for a few days in the fridge.


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