A hearty immune-boosting soup, ideal for meal prepping!
Prep time: 10 minutes
Cook time: 35 minutes
Great source of…
✓ Healthy fats
✓ Vitamins K, B1, B9, B6, A and C
1 large sweet potato
1 cup brown lentils
1 medium yellow onion
3 large carrots
2 cups kale, chopped
5 garlic cloves
4 tbsp extra virgin olive oil
2 tsp cumin powder
1 tsp turmeric powder
1 tsp dried rosemary
1 can (28 ounces) diced tomatoes
5 cups low sodium vegetable broth
2 1/2 cups water
1 tsp salt
Dash of black pepper
Chop sweet potato (cubes), onion, carrots and kale (stems removed) and slice or crush garlic.
Heat olive oil in a large pot over medium heat.
Add the chopped onion, sweet potato and carrots and cook 5 minutes, stirring frequently.
Add garlic, cumin, turmeric and rosemary and cook for 30 seconds.
Drain diced tomatoes and add to pot, cooking for 2-3 minutes, stirring frequently
Add lentils, vegetable broth and water plus 1 tsp salt and black pepper to taste
Raise heat and bring soup to a boil, then cover pot with lid and reduce heat to simmer. Cook for 35 minutes or until sweet potatoes are fork tender.
Add chopped kale and cook for 5 more minutes
Finish with lemon juice and serve!
Store leftovers in fridge for up to 4 days or freeze for up to 3 months