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.

Smoked Paprika Black Bean Burgers

Ever since making these black bean burgers I’ve been craving them nonstop, that’s how good these yummy little things are.  Surprisingly we had some burgers left the next day and  I decided to  crumble it into a kale salad,  let me tell you guys something it was like heaven in my mouth! They were even better the next day and they made my daily salad go from bleh salad, to Damn! That’s one great salad.

This recipe all started when I made red lentil fritters one night and couldn’t stop thinking that it would make the perfect add along to a veggie burger, with the memory in the back of my mind and two tins of black beans in my basket, I decided it was time to get experimenting.  The smoked paprika adds a little oomph to these burgers that will make you feel like you’ve just taken this burger right off the grill and if you forger the last couple of burger in the pan and its just a tad burned the feeling will intensify.  I decided to give a burger bun a skip and just have it just like that loaded with salad, cucumber, tomatoes and avocado with a perfect dill pickle sauce to take it over the edge, but feel free to enjoy it anyway you want.

SMOKED PAPRIKA BLACK BEAN BURGERS – serves 6

Black bean Burger

Ingredients

  • 1/2 cup split red lentils, covered in water to soak for one hour.
  • 1 can black beans, drained and washed
  • 1/2 cup panko or breadcrumbs
  • 1/2 tsp cumin
  • 1/4 tsp ground coriander
  • 1 tsp salt
  • 1/4 tsp cayenne pepper, or more if you want added spice
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper
  • 2 cloves garlic
  • 1/2 red onion, finely diced

Directions

Drain the split red lentils and place in a food processor with the 2 cloves of garlic. Blend until coarsely blended.   In a bowl, mash the drained black beans and add all the spices.  Stir in the red lentils, onion and panko.

Refrigerate the mixture for 10 minutes.  Form the mixture into six patties.

In a large pan over medium heat, add 2 tbsp of oil.  Add the patties and cook for 4 – 5 minutes on each side or until browned on both sides.

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Serve with sweet potato and butternut fries.