Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 sweet potatoes, cubed
• 1 teaspoon each cinnamon, nutmeg, cayenne pepper
• 1 tablespoon curry powder
• 1/2 tablespoon each black pepper and Himalayan pink sea salt
• 32 ounces vegetable broth
• 1 cup red lentils
• 4 kale or turnip green leaves, ribs removed and chopped

Preparation

In a dutch oven or soup pot, heat olive oil on medium/ high. Add onions and cook for about 3-5 minutes or until transparent. Add garlic and cubed sweet potatoes. Stir until ingredients are incorporated and cook for 5 minutes. Add seasonings and stir well. Pour in vegetable broth and bring to a boil. Once boiling, stir and reduce to simmer. Add lentils. Cover and cook for about 20 minutes, stirring occasionally. Remove lid and add in kale. Cook for an additional 5 minutes until kale has wilted a bit but not lost its vibrant color. Remove from heat and serve warm.

Edible Nashville