This soup has become one of my absolute favorites. It is hearty and the perfect consistency thanks to the red lentils. DO NOT substitute green lentils….made that mistake!
What makes this soup even better, it is super easy and quick to make. I love meals that require minimal ingredients and prep time and this soup definitely is that. So, without further delay…I bring you Red Lentil Soup with Sweet Potato and Kale. Yum!
Adapted from The Kitchn
- 1 tablespoon olive oil
- 1 large carrot, diced
- 2 large celery ribs, diced
- 1 small yellow onion, diced
- 1/4 teaspoon, salt, plus additional to taste (I used a lot more)
- 1 cup red lentils
- 1 medium sweet potato, diced
- 2 large kale leaves, chopped
- 5-6 cups water
- 1 whole bay leaf
- 2 tablespoons lemon juice
In a medium (2-3 quart) saucepan, heat olive oil over medium heat. Throw in the copped carrot, celery, and onion plus salt into the saucepan. Stir to combine, then cover and let the vegetable sweat until the onions are soft and translucent, about 5 minutes.
Add the lentils, water (or broth – but I really don’t think you need it), sweet potatoes and bay leaf. Bring it to a boil, then turn the heat down to low and let simmer. Keep it covered until the lentils begin to fall apart, about 20 minutes. After 15 minutes had the chopped kale. Then stir and let it simmer for the last 5 minutes.
Turn off the heat, stir in the lemon juice and add salt to taste. All done! You might want to let it cool down before serving.
Now, the second time I made this I could not find red lentils so I grabbed green lentils thinking they would react the same way red lentils do and fall apart. I never cooked with lentils before so I didn’t know that green lentils have a shell that keeps them together! Ah! I was so upset. It is just not the same and did not turn out how I wanted it. Learn from my mistake and do not replace the red with the green.
Enjoy! I think you will love it!