INGREDIENTS

  • 1 T olive oil
  • 1 large yellow onion, diced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 large sweet potato (about 4 cups), chopped (I love using yam which is also delicious!)
  • 1 1/2 cups red split lentils (uncooked)
  • 8 cups vegetable broth
  • 1 28 oz can diced tomatoes
  • 2 tsp Italian seasoning
  • 1/2 tsp dried rosemary
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 head tuscan kale, destemmed and chopped (regular kale is fine too)
  • 2 tsp red wine vinegar

INSTRUCTIONS

  1. Add olive oil to a large stock pot and bring to medium heat.
  2. Add in onion and cook for 3-5 mins or until translucent.
  3. Add in celery and garlic and cook for 2 more mins.
  4. Stir in sweet potato and lentils.
  5. Top with vegetable broth and diced tomatoes.
  6. Stir in spices and salt and pepper and bring to a boil.
  7. Lower heat to a simmer and cook for 40 mins.
  8. Stir in kale and red wine vinegar and cook for 5 more mins or until kale has wilted.
  9. Serve warm.

Keep for up to 1 week in an airtight container or freeze for up to 6 months.

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