Name: Sweet Potato, Lentil & Collard Greens Soup
Ingredients: 2 cups cooked lentils, prepared according to package directions; 1 lb. sweet potatoes, peeled and diced into small pieces; 1 bunch collard greens, stems removed and finely shredded; 1 onion, finely chopped; 1 small bunch parsley; 3 tbsp olive oil for sautéing; 6-8 cups of water or vegetable/chicken broth; Salt & pepper to taste

Sweet Potato, Lentil & Collard Greens Soup

October 13, 2022 12:28 pm Published by Chester County Food Bank

AuthorChester County Food BankCategoryFresh2You

Sweet potatoes, collard greens, and lentils make for a delicious, hearty soup that is comforting, filling, and perfect for a chilly day. Instead of collard greens, you could also use kale, chard, or spinach.

2 cups cooked lentils, prepared according to package directions

1 lb. sweet potatoes, peeled and diced into small pieces

1 bunch collard greens, stems removed and finely shredded

1 onion, finely chopped

1 small bunch parsley

3 tbsp olive oil for sautéing

6-8 cups of water or vegetable/chicken broth

Salt & pepper to taste

Cook lentils to package instructions and set aside.

In a large pot, heat 3 tablespoons of olive oil.

Add diced onion and cook until softened but not browned, about 7-10 minutes.

Add the sweet potatoes. Season with salt and pepper. Stir. Cook until tender.

Add water or broth. Bring to a simmer. If using water, you may want to add more seasonings. Try adding cumin, oregano, curry, chili flakes or thyme.

Add the cooked lentils and collard greens to the pot and bring to a simmer. Cook until everything is tender and flavors develop 15-20 minutes.

Taste and adjust the seasonings, salt and pepper. Top with fresh parsley to finish.

Serve hot in bowls and enjoy!

Ingredients