Although a warming soup made of super foods needs little excuse, here are mine: I have a cold right now. It's winter. Oh, and also, we just got done with Christmas and are heading into a time of year where New Year's Resolutions (and a gym membership for this girl) are looming.
Time for a super healthy soup.
This soup is incredible. The three main ingredients kale, sweet potatoes, and lentils are all considered "super foods."I just don't think you can go wrong here. Low in fat, high in everything good.
As an added bonus, this soup is fairly quick to prepare and incredibly simple. If you prep all the ingredients beforehand you really just have to throw things in and set a timer. Make sure to make enough for leftovers, as you'll definitely want them . The end result is garlicky, healing, and apparently--unlike most things I like when I'm sick--very, very good for you!
Red Lentil Soup with Sweet Potatoes and Kale
By Jen, from Eating Clean
Ingredients
1 tablespoon olive oil
1 medium white or yellow onion, chopped
2 cloves garlic, finely chopped
5 cups water
1 cup red lentils, rinsed and drained
2 teaspoons sea salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons bittersweet paprika
3/4 teaspoon ground cumin
12 ounces fresh sweet potatoes, peeled and cubed (2 cups)
4 cups chopped fresh kale leaves (stems removed)
Freshly ground black pepper
1 tablespoon olive oil
1 medium white or yellow onion, chopped
2 cloves garlic, finely chopped
5 cups water
1 cup red lentils, rinsed and drained
2 teaspoons sea salt
1 1/2 teaspoons ground coriander
1 1/2 teaspoons bittersweet paprika
3/4 teaspoon ground cumin
12 ounces fresh sweet potatoes, peeled and cubed (2 cups)
4 cups chopped fresh kale leaves (stems removed)
Freshly ground black pepper
Recipe
In a large pot or dutch oven, heat oil over medium heat. Add onions and cook for approximately 5 minutes. Next, add garlic, cooking for about 30 seconds and stirring to combine with onions. Add all spices and salt, stir to combine.
Next, add lentils and stir to coat with spices, onions and garlic. Pour in 5-7 cups of water (depending on how thick you like your soup--add less water for thicker soup). Bring to a boil, then reduce to a simmer and simmer, uncovered, for 10 minutes. Add sweet potatoes and simmer until tender, about 10-12 minutes, then add kale and simmer for about 5 minutes. Crack fresh black pepper lightly over the soup and serve hot.
