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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.
Ingredients:
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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 | |
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
In a large pot over medium-high heat, heat olive oil. Add leeks and sauté for two minutes.
Introduce celery, carrots, and sweet potatoes to the pot. Continue to sauté for an additional 3 minutes.
2
Sprinkle in cumin, coriander, turmeric, cinnamon, salt, and black pepper. Stir well to coat the vegetables.
Mix in the lentils and sauté for another 2 minutes
Pour in the water and bring the mixture to a boil.
Reduce heat to medium-low, allowing the soup to simmer for roughly 30 minutes or until the lentils and vegetables are tender.
3
In the meantime, prepare the garlic sauce. In a small pan, heat olive oil over medium heat. Add garlic and sauté for about a minute. Incorporate the chopped cilantro or parsley, followed by the lemon juice. Remove from heat.
4
Once the lentils and vegetables are tender, stir in the chopped kale and the prepared garlic sauce. Allow the soup to simmer for another 3 minutes.
5
Turn off the heat, ladle the soup into bowls, and if desired, sprinkle with sumac. Serve warm and enjoy!