Lentil, Sweet potato and Kale Soup

Name: Lentil, Sweet potato and Kale Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 580 ml | 2 1/3 cups hot vegetable stock; 1 x400g; 2 tbsp olive oil; 2 garlic cloves; 3 banana shallots; 1 tsp minced ginger; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 2 tbsp tomato puree; 1 tbsp red wine vinegar; 250 g | 9oz puy lentils; 2 medium sweet potatoes; 2 carrots; 4 large kale leaves; Salt and pepper to season; pinch dried chilli flakes to serve; olive oil and extra vinegar to drizzle

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
459 kcal
Course
Soup

Lentil, Sweet potato and Kale Soup

Shawn Wheeler

Report

Healthy and very hearty, this vegan lentil, sweet potato and kale soup will keep you warm and happy this winter.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

580 ml | 2 1/3 cups hot vegetable stock
1 x400g 14oz can light coconut milk
2 tbsp olive oil
2 garlic cloves minced
3 banana shallots finely chopped
1 tsp minced ginger
1 tsp ground turmeric
1/2 tsp ground cinnamon
2 tbsp tomato puree
1 tbsp red wine vinegar
250 g | 9oz puy lentils rinsed
2 medium sweet potatoes peeled and finely diced
2 carrots peeled and finely diced
4 large kale leaves ribs removed, finely chopped
Salt and pepper to season
pinch dried chilli flakes to serve
olive oil and extra vinegar to drizzle optional

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Heat the olive oil in a large pot. Add the shallots, garlic, ginger, turmeric and cinnamon. Sauté over low heat for 7 minutes until softened.
Add the sweet potatoes, carrot and tomato purée. Season with salt and pepper and stir to combine.
Add the lentils, stock and coconut milk and bring to a rolling boil. Lower the heat and simmer for 20 minutes.
Break up the sweet potatoes using the back of a wooden spoon or liquify two ladlefuls of the soup in a blender and then add back into the soup, stirring it in.
Add the chopped kale, cover the pot and continue to cook for another 10-15 minutes, stirring occasionally. If the soup is too thick you can add a little hot water to thin it out.
Stir in the vinegar and check the seasoning.
Serve with a pinch of dried chilli flakes and add a drizzle of olive oil and vinegar.

Notes

• If you don't have coconut milk you can use 4 1/2 cups of vegetable stock instead.• You might need to add extra liquid when reheating the soup as it will become very thick if stored. • You can also use butternut squash instead of the sweet potato.• You can use cavolo nero instead of Kale - it might need a little less cooking.

Nutrition Information

Show Details

Calories 459kcal (23%) Carbohydrates 77g (26%) Protein 22g (44%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 699mg (29%) Potassium 869mg (25%) Fiber 25g (100%) Sugar 11g (22%) Vitamin A 27171IU (543%) Vitamin C 79mg (88%) Calcium 181mg (18%) Iron 7mg (39%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 459 kcal

% Daily Value*

Calories	459kcal	23%
Carbohydrates	77g	26%
Protein	22g	44%
Fat	7g	11%
Saturated Fat	1g	5%
Sodium	699mg	29%
Potassium	869mg	18%
Fiber	25g	100%
Sugar	11g	22%
Vitamin A	27171IU	543%
Vitamin C	79mg	88%
Calcium	181mg	18%
Iron	7mg	39%