Sweet Potato, Lentil & Collard Greens Soup
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.
Ingredients
- 2 cup 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
Instructions
- 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!
