Vegan Sweet Potato Lentil Soup
Satisfying sweet potato lentil soup
Ingredients
- 1 teaspoon olive oil
- 2-3 cloves garlic minced
- 1 medium onion diced
- 2 cups dried lentils I like to pre soak them before
- 1 1/2 cups sweet potato peeled and cubed
- 4 1/2 cups water
- One 400 ml can of coconut milk
- One 398 ml can of tomato sauce
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon curry powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon dried ginger
- 2 cups kale diced
Instructions
- Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook until soft, about 3-4 minutes.
- Add the lentils, sweet potato, water, coconut milk, tomato sauce, and seasonings. Stir until combined. Let simmer over low-medium heat until the lentils are cooked and the sweet potato is soft, about 33-36 minutes.
- Add the chopped kale about 3-5 minutes before the soup is done cooking.
- Remove the soup from the heat and let stand about 10 minutes to thicken.
- Serve immediately or store in the fridge for up to 1 week.
Notes
I soak and drain my lentils in water for 4-6 hours before cooking. If you are using dried lentils, you may need to add more water throughout the cooking process.