Moroccan Red Lentil, Kale and Sweet Potato Soup

While everyone else is gearing up for the colder weather, I’m sitting here soaking up the last bit of Winter on these cloudy Cape Town days.   When the weather gets colder we all tend to gravitate to comforting, warming meals that make us feel all cosy and toasty.  This soup brings all the comfort, but with so much flavour, the delightful tastes of Morocco dancing on your tongue will bring all the comfort and soon become one of your favourite recipes.

Filled with good for you ingredients like kale, sweet potato, carrot and the ever so trusty red lentil, this is an affordable meal that’s healthy and easy on your pocket, yet will make you feel like you put way more effort into meal time.

MOROCCAN RED LENTIL, KALE AND SWEET POTATO SOUPserves 4

Moroccan Lentil, sweet potato and kale soup

Ingredients

  • 1 tbsp coconut oil, any other oil
  • 1 shallot,  finely diced
  • 1 large clove garlic, minced
  • 1 medium carrot, peeled and chopped
  • 1 medium sweet potato, peeled and chopped
  • 2-3 cups chopped kale
  • 1 can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground turmeric
  • 1/2 tsp Paprika
  • 1/4 tsp ground cinnamon
  • 1 1/2 cups split red lentils
  • 2 quarts low sodium vegetable stock
  • lemon wedges, coconut yogurt, fresh coriander and parsley

Directions

In a large pot over medium high heat, add oil.

Add the shallot and carrot, and saute until translucent and starting to brown.  Add the garlic,cumin, ginger, turmeric, paprika, chilli flakes and cinnamon.  Cook until fragrant about 1 minute, while stirring.  Add the crushed tomatoes, tomato paste, lentils, sweet potato, kale and vegetable stock.  Bring to a boil, reduce heat and let simmer uncovered for 20 – 25 minutes, until the lentils and vegetables are tender.  Taste and season with salt and pepper to taste.

Amazing lentil soup

Serve the soup with a dollop of yogurt, a drizzle of lemon, garnish with fresh coriander and parsley.  Serve with a crusty bread, personally I think the soup is filling enough on its own to be served without bread, so I didn’t bother.  Enjoy.

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