Red lentil & sweet potato soup w/ garlic kale10

Posted on May 13, 2013 by ChristieDinner Time, Gluten Free, Meatfree Mondays, Vegan, Vegetarian

Southern hemisphere friends, is it soup weather or what?! Well it definitely is in my part of the world.

The other day I felt like soup, but also wanted something fresh. It was too cold for salad on the side, so I decide to make a warm salad of sorts and dump it on top of the soup. It worked a treat!

Kale is so nice when lightly wilted and even better when mingled with a bit of aromatic garlic. It adds a welcome burst of colour and flavour to this very orange coloured soup. Not to mention a nice nutrient boost too.

I always feel a bit nervous if my meal doesn’t include greens, so I can definitely see myself using this technique for all the thick soups I make this Winter. I bet chard, silver beet and finely chopped broccoli would all be good contenders too.

Plus, it stops me from adding a massive dollop of sour cream as a garnish. It’s a bad habit of mine that’s hard to break.

What do you like to top your soup with?

Linking up with the delightful Veggie Mama for Meatless Mondays again this week. Hop on over there as she has whipped up a really delightful hoisin tofu soup!

Not a fan of this soup? Scroll down for more soup recipes from my archives below.

Christie x

Red lentil & sweet potato soup with garlic kale

serves 2 (can be doubled, tripled or more)

  • 2 tablespoons olive oil
  • 1 garlic clove, finely chopped
  • 300g (about 2 1/2 cups) sweet potato, peeled and diced
  • 110g (1/2 cup) red lentils, washed
  • 625ml (2 1/2 cups) vegetable stock
  • 100g (1 small bunch) kale, washed and roughly chopped

1. Place half the garlic into a saucepan with 1 tablespoon of oil and cook over high heat for 30 seconds until fragrant, but not coloured. Add the sweet potato, lentils and stock and bring to the boil.

2. Turn the heat down to medium and simmer for 20 minutes, stirring occasionally until the vegetable are very soft. Season with salt and pepper crush some bits of sweet potato with a fork to thicken the soup a little. Keep warm.

3. Place the other half of the garlic and the other tablespoon of oil into a frying pan and cook over high heat for 30 seconds, then add the washed kale and wilt down for 1 minute, stirring frequently. Season with salt and pepper.

4. Ladel the soup into serving bowls and top with a scoop of kale. Enjoy immediately.

Variations:

  • More spice – add a large pinch of ground cumin and ground cayenne pepper (or chilli powder) in step 1 with the vegetables.
  • Creamy – dollop some sour cream or creme fraiche on top with the kale
  • Meaty – add some diced bacon or pancetta with the garlic in step 1 and quickly brown before adding the rest of the ingredients.

Looking for more soup recipes? Give these a crack:

 

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