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Autumn Lentils with Sweet Potatoes and Kale


Ingredients

  • 2 Tablespoons extra-virgin olive oil
  • ¼ Cup diced white onion
  • 1 large carrot, peeled and small diced, about ½ cup
  • 1 Pound sweet potato, peeled and diced into ¼ inch cubes (about 2 cups)
  • 1 clove garlic, minced
  • 1 Teaspoon cumin
  • ½ Teaspoon allspice
  • 1 Cup lentils, such as Pereg Gourmet Autumn Blend Lentils, rinsed
  • 2⅓ Cups vegetable stock
  • Salt
  • 3 Cups dinosaur kale, washed well, de-stemmed and cut into pieces
  • ½ Cup fresh cilantro leaves, minced
  • Pita bread, for serving

Directions

Heat the olive oil in a 4-quart heavy saucepan or Dutch oven over medium heat. Add the onions, carrots, and sweet potatoes with ¼ teaspoon salt and sauté until the onions are translucent and carrots and sweet potatoes and slightly soft, stirring occasionally, about 7 minutes. Then add the garlic, cumin, and allspice, stir, and cook for one more minute.
Add the lentils and stock and bring to a boil. Lower the heat to medium-low and simmer uncovered until the lentils are tender and have absorbed most of the liquid, 20 to 30 minutes.

Add extra stock if needed. Season with salt. Stir in the kale and cook until the kale wilts.

Garnish with cilantro and serve with the pita bread.

Nutritional Facts

Servings4

Calories Per Serving349

Folate equivalent (total)267µg67%

Riboflavin (B2)0.2mg12.2%


1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).

I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming. This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.

Let us show you how easy this 1-pot soup is.

This recipe begins with lentils, which we recommend soaking.

Soaking helps improve digestibility and also speeds cook time.

However, if you’re not one to remember to soak your beans (or grains), you can always buy sprouted at the store to save time and know they’ve already been soaked. I typically buy sprouted quinoa and lentils because they’re frequently used pantry staples that I often reach for in a pinch but don’t always have time to soak.

If you’re in a really big hurry: You could also just use red lentils, which don’t require soaking and cook faster. Or, use canned cooked lentils (just be sure to rinse and drain before adding, and reduce cook time as needed).

The rest of this soup is easy:

  • Sauté onion and garlic, then add sweet potato and spices.
  • Add vegetable broth and lentils, and simmer until tender (both sweet potatoes and lentils).
  • Add green beans (or greens of choice) and cook 10 minutes more.


1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).

I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming. This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.

Let us show you how easy this 1-pot soup is.

This recipe begins with lentils, which we recommend soaking.

Soaking helps improve digestibility and also speeds cook time.

However, if you’re not one to remember to soak your beans (or grains), you can always buy sprouted at the store to save time and know they’ve already been soaked. I typically buy sprouted quinoa and lentils because they’re frequently used pantry staples that I often reach for in a pinch but don’t always have time to soak.

If you’re in a really big hurry: You could also just use red lentils, which don’t require soaking and cook faster. Or, use canned cooked lentils (just be sure to rinse and drain before adding, and reduce cook time as needed).

The rest of this soup is easy:

  • Sauté onion and garlic, then add sweet potato and spices.
  • Add vegetable broth and lentils, and simmer until tender (both sweet potatoes and lentils).
  • Add green beans (or greens of choice) and cook 10 minutes more.


1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).

I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming. This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.

Let us show you how easy this 1-pot soup is.

This recipe begins with lentils, which we recommend soaking.

Soaking helps improve digestibility and also speeds cook time.

However, if you’re not one to remember to soak your beans (or grains), you can always buy sprouted at the store to save time and know they’ve already been soaked. I typically buy sprouted quinoa and lentils because they’re frequently used pantry staples that I often reach for in a pinch but don’t always have time to soak.

If you’re in a really big hurry: You could also just use red lentils, which don’t require soaking and cook faster. Or, use canned cooked lentils (just be sure to rinse and drain before adding, and reduce cook time as needed).

The rest of this soup is easy:

  • Sauté onion and garlic, then add sweet potato and spices.
  • Add vegetable broth and lentils, and simmer until tender (both sweet potatoes and lentils).
  • Add green beans (or greens of choice) and cook 10 minutes more.


1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).

I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming. This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.

Let us show you how easy this 1-pot soup is.

This recipe begins with lentils, which we recommend soaking.

Soaking helps improve digestibility and also speeds cook time.

However, if you’re not one to remember to soak your beans (or grains), you can always buy sprouted at the store to save time and know they’ve already been soaked. I typically buy sprouted quinoa and lentils because they’re frequently used pantry staples that I often reach for in a pinch but don’t always have time to soak.

If you’re in a really big hurry: You could also just use red lentils, which don’t require soaking and cook faster. Or, use canned cooked lentils (just be sure to rinse and drain before adding, and reduce cook time as needed).

The rest of this soup is easy:

  • Sauté onion and garlic, then add sweet potato and spices.
  • Add vegetable broth and lentils, and simmer until tender (both sweet potatoes and lentils).
  • Add green beans (or greens of choice) and cook 10 minutes more.


1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).

I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming. This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.

Let us show you how easy this 1-pot soup is.

This recipe begins with lentils, which we recommend soaking.

Soaking helps improve digestibility and also speeds cook time.

However, if you’re not one to remember to soak your beans (or grains), you can always buy sprouted at the store to save time and know they’ve already been soaked. I typically buy sprouted quinoa and lentils because they’re frequently used pantry staples that I often reach for in a pinch but don’t always have time to soak.

If you’re in a really big hurry: You could also just use red lentils, which don’t require soaking and cook faster. Or, use canned cooked lentils (just be sure to rinse and drain before adding, and reduce cook time as needed).

The rest of this soup is easy:

  • Sauté onion and garlic, then add sweet potato and spices.
  • Add vegetable broth and lentils, and simmer until tender (both sweet potatoes and lentils).
  • Add green beans (or greens of choice) and cook 10 minutes more.


1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).

I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming. This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.

Let us show you how easy this 1-pot soup is.

This recipe begins with lentils, which we recommend soaking.

Soaking helps improve digestibility and also speeds cook time.

However, if you’re not one to remember to soak your beans (or grains), you can always buy sprouted at the store to save time and know they’ve already been soaked. I typically buy sprouted quinoa and lentils because they’re frequently used pantry staples that I often reach for in a pinch but don’t always have time to soak.

If you’re in a really big hurry: You could also just use red lentils, which don’t require soaking and cook faster. Or, use canned cooked lentils (just be sure to rinse and drain before adding, and reduce cook time as needed).

The rest of this soup is easy:

  • Sauté onion and garlic, then add sweet potato and spices.
  • Add vegetable broth and lentils, and simmer until tender (both sweet potatoes and lentils).
  • Add green beans (or greens of choice) and cook 10 minutes more.


1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).

I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming. This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.

Let us show you how easy this 1-pot soup is.

This recipe begins with lentils, which we recommend soaking.

Soaking helps improve digestibility and also speeds cook time.

However, if you’re not one to remember to soak your beans (or grains), you can always buy sprouted at the store to save time and know they’ve already been soaked. I typically buy sprouted quinoa and lentils because they’re frequently used pantry staples that I often reach for in a pinch but don’t always have time to soak.

If you’re in a really big hurry: You could also just use red lentils, which don’t require soaking and cook faster. Or, use canned cooked lentils (just be sure to rinse and drain before adding, and reduce cook time as needed).

The rest of this soup is easy:

  • Sauté onion and garlic, then add sweet potato and spices.
  • Add vegetable broth and lentils, and simmer until tender (both sweet potatoes and lentils).
  • Add green beans (or greens of choice) and cook 10 minutes more.


1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).

I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming. This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.

Let us show you how easy this 1-pot soup is.

This recipe begins with lentils, which we recommend soaking.

Soaking helps improve digestibility and also speeds cook time.

However, if you’re not one to remember to soak your beans (or grains), you can always buy sprouted at the store to save time and know they’ve already been soaked. I typically buy sprouted quinoa and lentils because they’re frequently used pantry staples that I often reach for in a pinch but don’t always have time to soak.

If you’re in a really big hurry: You could also just use red lentils, which don’t require soaking and cook faster. Or, use canned cooked lentils (just be sure to rinse and drain before adding, and reduce cook time as needed).

The rest of this soup is easy:

  • Sauté onion and garlic, then add sweet potato and spices.
  • Add vegetable broth and lentils, and simmer until tender (both sweet potatoes and lentils).
  • Add green beans (or greens of choice) and cook 10 minutes more.


1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).

I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming. This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.

Let us show you how easy this 1-pot soup is.

This recipe begins with lentils, which we recommend soaking.

Soaking helps improve digestibility and also speeds cook time.

However, if you’re not one to remember to soak your beans (or grains), you can always buy sprouted at the store to save time and know they’ve already been soaked. I typically buy sprouted quinoa and lentils because they’re frequently used pantry staples that I often reach for in a pinch but don’t always have time to soak.

If you’re in a really big hurry: You could also just use red lentils, which don’t require soaking and cook faster. Or, use canned cooked lentils (just be sure to rinse and drain before adding, and reduce cook time as needed).

The rest of this soup is easy:

  • Sauté onion and garlic, then add sweet potato and spices.
  • Add vegetable broth and lentils, and simmer until tender (both sweet potatoes and lentils).
  • Add green beans (or greens of choice) and cook 10 minutes more.


1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).

I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming. This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.

Let us show you how easy this 1-pot soup is.

This recipe begins with lentils, which we recommend soaking.

Soaking helps improve digestibility and also speeds cook time.

However, if you’re not one to remember to soak your beans (or grains), you can always buy sprouted at the store to save time and know they’ve already been soaked. I typically buy sprouted quinoa and lentils because they’re frequently used pantry staples that I often reach for in a pinch but don’t always have time to soak.

If you’re in a really big hurry: You could also just use red lentils, which don’t require soaking and cook faster. Or, use canned cooked lentils (just be sure to rinse and drain before adding, and reduce cook time as needed).

The rest of this soup is easy:

  • Sauté onion and garlic, then add sweet potato and spices.
  • Add vegetable broth and lentils, and simmer until tender (both sweet potatoes and lentils).
  • Add green beans (or greens of choice) and cook 10 minutes more.