prep time: 5 minutes
cook time: 45 minutes
serves: 5-7
I must admit, this recipe has sat in my drafts tab for over a year now. It was fall of 2023 & I was craving soup. Something with warming spices like turmeric & ginger. Not too liquidy. Chunks of potato. Lentils. With a sweet side. I ran to Pinterest & found the perfect recipe - Laura Wright's Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale. It hit every craving my stomach had been yearning for. I got to cookin' & changed a few things that made the recipe more 'Ken.' While I wish I came up with this one from scratch, I owe it to Laura for creating the bones.
If you're in the mood for something to warm &nourish your chilly self this fall, this soup will do just the trick. Enjoy!
soup considerations
Coconut cream: You want to make sure you're using canned coconut cream rather than coconut milk. Otherwise, it will turn out too liquidy.
Broth: I've made this with both vegetable broth & chicken broth (all I had in the pantry). I prefer the vegetable broth a tad but the chicken broth turned out great too!
Lentils: Feel free to choose a different variety. I've used both French lentils & brown lentils, love them both.
Shallots: Rather than using white onion, I opt for shallots - I find they're slightly easier to digest for someone with a sensitive GI tract. You are welcome to use 1 medium yellow onion if you prefer, both work great.
Kale: Any kale will do, you can also sub for chard in this recipe. Be sure to tightly pack the kale into your measuring cups.
Ginger: Don't be shy with it! If you're a ginger fan, load that baby up. Believe me, it'll make a huge difference.
ingredients
2 medium shallots
4 cloves garlic, minced, or 1 tsp garlic powder
1 large knob of ginger (10g), peeled & minced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
4 c veg stock
½ tsp chilli pepper flakes
¾ c French lentils
1 ½ tbsp coconut oil
1.75 lbs sweet potato, diced in 1-inch cubes
2 c kale, chopped & packed
13.5 oz (400ml) canned coconut cream
sea salt to taste
To garnish: cilantro, fresh lime juice, swig of olive oil
steps
Prep your veg: Dice the onions, garlic, & ginger then set aside. Chop the sweet potatoes into 1-inch cubes then set aside as well. No need to peel your potatoes.
Heat a large soup pot over medium heat. Add 1 tbsp of coconut oil to the pot, once it has melted add the onions & stir to coat. Let the onions cook for about 5 minutes, or until translucent.
Add the remaining 1/2 tbsp of coconut oil, turmeric, cumin, coriander, & chili flakes to the onions, stir to coat & cook until fragrant, roughly 1 minute.
Add ginger & garlic to the pot & sautee for another minute. Add a dash of salt. Deglaze the pan with a little broth if bits are sticking to the bottom.
Add the sweet potatoes & lentils to the pot, stir to coat. Season with plenty of sea salt then add the broth & mix everything together.
Cover the pot & bring to a boil. Once boiling, lower the heat to simmer & keep the lid on but move it slightly over to let a small pocket of steam out. Simmer for about 30 minutes, until the sweet potatoes are soft (this is a great time to prepare meat for an extra protein kick, I like the flavor of ground beef in this recipe).
After 30 minutes, add the coconut cream & give it a good stir to incorporate. Taste to check for seasonings, & add any that you need.
Increase the heat to medium & bring back up to a boil for no more than 5 minutes, to let some of the liquid reduce further.
After a few minutes, turn the stove down to a simmer & add the kale. Mix once more to incorporate. Serve the sweet potato lentil soup with a swig of olive oil, lime, & cilantro!
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