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Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add Garlic and Ginger:
Add the minced garlic and grated ginger to the pot and cook for another 2 minutes, stirring frequently.
Add Sweet Potatoes and Lentils:
Stir in the diced sweet potatoes and dried red lentils, then pour in the vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the sweet potatoes and lentils are tender.
Stir in Coconut Milk and Kale:
Once the sweet potatoes and lentils are cooked, stir in the coconut milk and chopped kale leaves. Allow the soup to simmer for an additional 5-10 minutes until the kale is wilted and tender.
Season and Serve:
Season the soup with salt and pepper to taste.
Garnish and Enjoy:
Serve the soup hot, garnished with optional toppings such as chopped cilantro, lime wedges, or toasted coconut flakes.
Serving Tips
Serve this soup with warm, crusty bread or a side of rice for a complete meal. The combination of flavors is rich, comforting, and full of nutrients!
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