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Ingredients:

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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!