Lentil Kale and Sweet Potato Soup Recipe -

Today I am sharing my vegetable-packed lentil, kale and sweet potato soup recipe that I have made about a hundred and one times now. Whenever temperatures start to drop and it really starts to feel like fall I get such a craving for a hearty soup! Like any normal person, I go to Pinterest on the hunt for something delicious to cook but I usually end up just taking inspiration from a few recipes and making my own.

When it comes to cooking I am more of the “a splash of this here, a pinch of that there” kind of cook. I rarely follow recipes exactly and typically only break out the measuring spoons and cups when I bake. When you make this Lentil, Kale and Sweet Potato Soup Recipe just know if you don’t have one vegetable or want to maybe throw in a different one, that’s ok! Work with what you’ve got and I am sure it will still be great!

Now let’s make this Lentil, Kale and Sweet Potato Soup Recipe!

Here’s what you’ll need…

1 onion (I’ve used white and yellow so either work!)

1 spoonful of minced garlic (I buy it in the little jars you refrigerate) or 2 cloves

2 Tablespoons olive oil

4 stalks of celery

2 sweet potatoes

1-28 ounce can of diced tomatoes

1 1/2 cups red lentils

32 oz. Vegetable broth

1-2 splashes of red wine vinegar

1 teaspoon salt

1 teaspoon pepper

2 teaspoons Italian seasoning

1 head of kale torn into pieces or chopped (could also use already packaged chopped kale

Put stock pot on stove on medium heat and add drizzle of olive oil. Dice onion and add to pot to simmer 2 minutes. Add spoonful of garlic (make sure pot is not too hot so it doesn’t burn!). Chop celery and chop sweet potatoes into chunks. Add to pot and season with salt and pepper. Stir and let simmer a few minutes. Add lentils (rinse them in strainer first) and add can of diced tomatoes. Stir. Pour container of vegetable broth into pot and a couple splashes of red wine vinegar. Add Italian Seasoning and stir. Cook on low-medium heat (I will cook on medium if I want it to cook faster!). After 1 hour add small pieces of kale to pot then let cook on low for at least another 30 minutes. Best served after it’s simmered for a few hours but you are able to eat once vegetables are cooked (usually an hour)! Serve with crusty bread.

*Optional: top with diced avocado or a dollop of greek yogurt to make it creamy! I have also made this by cooking ground sweet Italian sausage FIRST (take out of casing and brown) and then add that to the soup. Very delicious but I’ve been trying to eat more vegetarian lately so now I leave it out.

Let me know if you try this recipe and what you think! You can PIN this blog post by hovering over the image below and clicking on the “P” in the left corner so you have it for later. It’s been so rainy and gloomy this month so I’ve already made this recipe twice! I’d love to get your feedback so be sure to come back to comment on this blog post with your thoughts!