Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 1/2 teaspoon freshly grated ginger
  • 1 teaspoon turmeric
  • ½ teaspoon paprika
  • 1 tablespoon lemon juice
  • 1 large sweet potato, (about 1/2 lb) diced into ½” cubes
  • 1 15oz can chickpeas, rinsed and drained
  • 1 cup red lentils, uncooked and rinsed
  • 5 cups vegetable broth
  • 1/2 cup kale, destemmed and torn into 1″ pieces
  • Salt to taste

Instruction

  • In a large pot or dutch oven, heat the olive oil over medium heat for 1 minute.
  • Add the onion and cook over medium heat for 8 minutes, stirring occasionally.
  • Add the garlic and ginger and continue to cook for 1 minute until fragrant.
  • Add the turmeric and paprika and continue to cook for 1 minute.
  • Add the lemon juice, sweet potatoes, chickpeas, red lentils, and vegetable broth and bring to a boil.
  • Once the soup begins to boil, reduce the heat to low and simmer for 15-20 minutes until the sweet potato is soft.
  • Add kale and continue to cook for 2-3 minutes until the kale has softened and wilted slightly.
  • Season with salt to taste.