Sweet Potato Black Bean Enchiladas
02/16/2021
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Curried Kale, Potato & Lentil Soup

SOUP

  • 1 Tbsp coconut oil (or sub a neutral oil, such as avocado)
  • 1 cup diced yellow or white onion
  • 1 tsp minced fresh ginger
  • 2 medium whole carrots (peeled and chopped)
  • 1 pinch sea salt + black pepper (plus more to taste)
  • 4 cloves garlic, minced (yields ~2 Tbsp as original recipe is written)
  • 3 cups diced potatoes (I used 1/2 peeled sweet potato, 1/2 unpeeled baby yellow potato)
  • 1 1/2 Tbsp curry powder*
  • 5-6 cups vegetable broth (or store-bought- I like Imagine brand)
  • 1 cup green lentils (thoroughly rinsed and drained)
  • 1 Tbsp coconut sugar (optional // plus more to taste)
  • 4 cups chopped green or purple kale

FOR SERVING optional

  • Fresh chopped cilantro
  • Lemon juice
  • Bread or Flatbread

Instructions

  • Heat a large pot over medium heat. Once hot, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.
  • Add garlic and potatoes and stir. Cook for 3-4 minutes to brown slightly, and then add curry powder. Stir to coat. Cook 2 minutes more.
  • Add lesser amount of vegetable broth (5 cups or 1200 ml as original recipe is written // adjust if altering batch size) and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.
  • Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance. I added more of each.
  • If the soup has thickened too much, add remaining vegetable broth (1 cup or 240 ml as original recipe is written // adjust if altering batch size) , stir, and cook until warmed through.
  • In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant green – about 2-3 minutes.
  • Serve immediately as is or with cilantro and fresh lemon juice (optional). Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month.

Notes

*If you aren’t into curry, simply omit the curry powder and compensate with a bit more salt, pepper, and a generous 1-2 tsp fresh thyme (amount as original recipe is written // adjust if altering batch size)! This will give it more of a classic fall soup flavor.
*Nutrition information is a rough estimate calculated without coconut sugar and with lesser amount of vegetable broth
*Recipe (as originally written) serves 4 as an entrée and 6 as a side.

Nutrition (1 of 4 servings)

Serving: 1 entrée servings Calories: 390 Carbohydrates: 61.6 g Protein: 23.1 g Fat: 6.2 g Saturated Fat: 3.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1000 mg Fiber: 19.9 g Sugar: 6.3 g

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