Time to face it. Summer is long gone and cooler days and nights are here. It’s time to simmer big pots of vegetable soup.
Red lentils make a great base for veggie soup. They start out as reddish-orange disks, but cook down to make a thickened, brown soup base. Perfect for adding chunky sweet potatoes and leafy green kale.
Red Lentil Soup with Sweet Potatoes and Kale
1 tablespoon olive oil
1 medium white or yellow onion, chopped
2 cloves garlic, finely chopped
5 cups water
1 cup red lentils, rinsed and drained
2 teaspoons sea salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons bittersweet paprika
3/4 teaspoon ground cumin
12 ounces fresh sweet potatoes, peeled and cubed (2 cups)
4 cups chopped fresh kale leaves (stems removed)
Freshly ground black pepper
In large pot, heat oil over medium heat. Add onion; cook 5 minutes until softened, stirring occasionally. Add garlic; cook and stir 30 seconds until fragrant but not browned. Add water, lentils, salt, coriander, paprika and cumin. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes.
Add sweet potatoes; simmer 10 to 15 minutes until sweet potatoes are just tender. Add kale, simmer about 5 minutes more or until kale reaches desired tenderness. Season soup with freshly ground black pepper.
Makes about 7 cups soup.
Serving Tip: Add a squeeze of lemon juice or some chopped fresh tomatoes to each bowl of soup.