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This Mediterranean-inspired lentil soup, enriched with kale and sweet potatoes, offers a harmonious blend of spices and heartiness. Ideal for both weekday dinners and special occasions, it’s a versatile dish that promises warmth and flavor in every spoonful.
Type of Cuisine:
Mediterranean
Prep Time: 15 minutes.
Cook Time: 40 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 3 tablespoons of olive oil | |
| 2 leek stalks, chopped, washed, and dried | |
| 2 small celery sticks, chopped | |
| 3 small carrots, chopped | |
| 1 medium sweet potato, chopped | |
| 1 teaspoon cumin | |
| 1 teaspoon coriander | |
| ½ teaspoon turmeric | |
| ½ teaspoon cinnamon | |
| 1 tablespoon kosher salt or to your taste | |
| 1/2 teaspoon black pepper | |
| 1 ½ cup lentil, washed | |
| 7 cups of water or broth | |
| 3 cups of kale, chopped | |
| 1/2 teaspoon sumac (optional, for garnish) |
For the garlic sauce:
| 1 tablespoon olive oil | |
| 4 cloves garlic (minced) | |
| ¼ cup chopped cilantro or parsley | |
| ¼ cup lemon juice |
Preparation
1
Sauté the Vegetables
Heat 2-3 tablespoons of olive oil in a large pot over medium-high heat. Add the chopped leeks and sauté for 2 minutes until they start to soften. Add the chopped celery, carrots, and sweet potatoes. Continue sautéing for another 3 minutes, stirring occasionally, until the vegetables begin to soften and develop golden-brown edges.
Heat 2-3 tablespoons of olive oil in a large pot over medium-high heat. Add the chopped leeks and sauté for 2 minutes until they start to soften. Add the chopped celery, carrots, and sweet potatoes. Continue sautéing for another 3 minutes, stirring occasionally, until the vegetables begin to soften and develop golden-brown edges.
2
Add the Spices and Lentils
Add the cumin, coriander, turmeric, cinnamon, salt, and black pepper to the pot. Stir well to coat all the vegetables with the spices—this step is key for building flavor. Add the lentils and sauté for 2 minutes, stirring frequently, so the lentils toast slightly and absorb all those aromatic spices Pour in the water and stir to combine everything. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Cover and simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the vegetables are cooked through. The soup should thicken to a hearty consistency. If it gets too thick, add a bit more water.
Add the cumin, coriander, turmeric, cinnamon, salt, and black pepper to the pot. Stir well to coat all the vegetables with the spices—this step is key for building flavor. Add the lentils and sauté for 2 minutes, stirring frequently, so the lentils toast slightly and absorb all those aromatic spices Pour in the water and stir to combine everything. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Cover and simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the vegetables are cooked through. The soup should thicken to a hearty consistency. If it gets too thick, add a bit more water.
3
Make the Garlic-Lemon Sauce
While the soup simmers, prepare the garlic sauce. Heat 2 tablespoons of olive oil in a small pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and just starting to turn golden—don't let it burn. Stir in the chopped cilantro (or parsley) and lemon juice. Remove from heat and set aside.
While the soup simmers, prepare the garlic sauce. Heat 2 tablespoons of olive oil in a small pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and just starting to turn golden—don't let it burn. Stir in the chopped cilantro (or parsley) and lemon juice. Remove from heat and set aside.
4
Add the Kale and Finish the Soup
Once the lentils and vegetables are tender, stir in the chopped kale and the prepared garlic sauce. The kale will look like a lot at first, but don't worry—it wilts down quickly. Simmer uncovered for another 3 minutes, stirring once or twice, until the kale is wilted and tender and all the flavors have melded together. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Once the lentils and vegetables are tender, stir in the chopped kale and the prepared garlic sauce. The kale will look like a lot at first, but don't worry—it wilts down quickly. Simmer uncovered for another 3 minutes, stirring once or twice, until the kale is wilted and tender and all the flavors have melded together. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
5
Serve and Enjoy
Turn off the heat and let the soup rest for a minute or two—this helps the flavors settle. Ladle the soup into bowls and sprinkle with sumac for a tangy, citrusy kick if you'd like. Serve warm with your favorite bread for dipping. Enjoy!
Turn off the heat and let the soup rest for a minute or two—this helps the flavors settle. Ladle the soup into bowls and sprinkle with sumac for a tangy, citrusy kick if you'd like. Serve warm with your favorite bread for dipping. Enjoy!