Lentil, Sweet potato and Kale Soup
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
459 kcal
-
Course
Soup
Lentil, Sweet potato and Kale Soup
Report
Healthy and very hearty, this vegan lentil, sweet potato and kale soup will keep you warm and happy this winter.
Share:
Ingredients
- 580 ml vegetable stock hot, 2 1/3 cups
- 1 x400g 14oz can light coconut milk
- 2 tbsp olive oil
- 2 garlic minced, cloves
- 3 banana shallots finely chopped
- 1 tsp ginger minced
- 1 tsp Turmeric ground
- 1/2 tsp ground cinnamon
- 2 tbsp tomato puree
- 1 tbsp red wine vinegar
- 250 g Puy lentils rinsed, 9 oz
- 2 sweet potato peeled and finely diced, medium
- 2 carrot peeled and finely diced
- 4 kale ribs removed, finely chopped, large leaves
- salt to season
- black pepper to season
- pinch dried chili flakes to serve
- olive oil optional, extra, to drizzle
- vinegar optional, extra, to drizzle
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
(18%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
