Kale, Lentil and Sweet Potato Soup 💚

One very cold night, a few winters ago, this soup was born in my kitchen. It was love at first spoon full! ❤️

This is truly one of my favorite soups and I hope you and your family enjoy it as much as my friends and family and I do! 

Here are the ingredients you will need to make this delicious soup:

• 
  

1 Sweet Potato, peeled, cut into 1-inch cubes

• 
  

3 Tablespoons Olive Oil

• 
  

3 Kale Leaves, destemmed, trimmed into small pieces

• 
  

1 Carrot, thinly sliced

• 
  

1/2 Red Onion, chopped

• 
  

4 Fresh Garlic Cloves, minced

• 
  

28 ounce Can of Diced Tomatoes

• 
  

2, 15 ounce Can of Lentils, rinsed and drained

• 
  

32 ounces of Vegetable Broth

• 
  

1 Teaspoon of Pink or Sea Salt

• 
  

1/2 Teaspoon Black Pepper

Preheat oven to 375°. Arrange sweet potatoes on a baking sheet and coat with 1 tablespoon of olive oil and sprinkle with a tiny bit of salt. Bake for 30 to 40 minutes. Set aside.

Meanwhile in a large pot, on low to medium heat, heat the remaining 2 tablespoons of olive oil, add carrots. 

Sautee carrots for about 7 minutes, covered over low to medium heat. Add onion and stir. Cover with lid and cook for about 4 minutes. Carrots should be soft and onions should be translucent. 

In the pot with the carrots and onions, add the tomatoes with juice, lentils, vegetable broth, garlic, salt and pepper. 

Increase heat to bring to a boil. Boil for 5 minutes. Reduce heat to simmer, add the baked sweet potatoes to the soup and cover with lid and cook for 20 to 30 minutes on low heat. 

In a separate skillet, sauteed kale to your liking using a sprinkle of olive oil and salt. Add to the soup before serving. 

From my table to yours! Mangia! 💚