Vegan Winter Curry Lentil Soup with Sweet Potatoes and Kale
This vegan flavorful spicy stew has sweet potatoes, coconut milk, kale and lentils, hearty with an Indian flair.
3large organic sweet potatoesunpeeled scrubbed clean and diced into 1-inch squares
16ozorganic green lentilsbest if sprouted, soaked for two nights before
3cupsof vegetable stockplain water is ok too
2cans can full fat coconut milk
1small bunch kale remove stems and coarsely chop
1medium yellow onion diced
2-3Thot curry powder or regular curry powder with 1/2t hot red pepper powder
2-inchpiece fresh gingerpeeled and minced or 1t powdered
3clovesgarlicpeeled and minced
ground sea salt and ground black pepperto taste
1Tmonkfruit or coconut sugarto taste
Optional garnish: chopped cilantro lime wedges
Sprout lentils if you have time. Soak lentils overnight for two night prior to making, and change the water 2x per day. Un-sprouted lentils work too.
In a large stock pot, cook lentils in vegetable stock with salt for about 30-40 minutes until tender.
At the same time boil the diced sweet potatoes in a separate sauce pan, and when ready, drain.
Heat a large sauté pan over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pan and stir. Saute the onions, stirring occasionally, until translucent about 5 minutes. Add the curry powder and saute spices, ginger and garlic to the pan and cook for a few minutes, do not burn. Add a pinch of salt and pepper.
Add everything to the stock pot.
Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes.
Add sweetener, salt, pepper and a squeeze of lime to taste.
Serve, garnish with cilantro and lime.
SPROUT TIME 2 days ahead if possible
PREP TIME 20 mins
COOK TIME 1 hour
TOTAL TIME 1 hr 20 mins