Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon extra-virgin olive oil (sub 1/4 cup broth for oil-free)
  • 1/2 yellow onion, finely diced
  • 4 ounces (115 g) shiitake mushrooms, sliced
  • 1″piece of ginger, finely chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon salt-free curry powder blend
  • 1 small cinnamon stick (optional, or add 1/4 tsp ground cinnamon)
  • 1 large sweet potato, peeled and diced (3 cups or 330 g)
  • 1 cup (200 g) dry brown lentils
  • 5 cups low-sodium vegetable broth (store-bought or homemade)
  • 1 13.6 ounce (400mL) can full-fat coconut milk
  • 1 bunch of lacinato kale, de-stemmed and chopped
  • Juice of 1/2 lemon
  • salt and black pepper, to taste

Instruction

  • Heat the oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and sauté for 3 minutes, until translucent. Then, add the mushrooms and cook for another 2 to 3 minutes, until they have wilted slightly. Finally, add the ginger, garlic, curry powder, and cinnamon stick; sauté for 1 minute, until the spices are fragrant.
  • add the sweet potato, lentils, broth, and coconut milk to the pot and mix well. Bring to a boil over high heat, then reduce the head to medium/medium low. Simmer for 20-25 minutes, until the lentils are tender.
  • turn off the heat and mix in the kale and lemon juice. Season with salt and pepper to taste, if desired. Transfer the soup into serving bowls and enjoy warm. Leftovers will keep in the fridge for up to 5 days, or can be frozen for up to two months.