Spring decided to take a little hiatus, so I'm back in winter survival/soup mode. This soup is nourishing and filling, but is broth-based and chock-full of veggies! That's a win-win if I've ever seen one.
You can really customize this based on what you have on hand. I knew I wanted to incorporate the lentils I've had hanging out for a while, but also picked up some 10-minute barley and veggies the other day at TJ's. See those sweet potatoes? To make this a truly filling meal with even more nutrients, bake those puppies right up and serve the soup on top.
First, you'll cook the lentils in a bit of neutral oil while you chop up whatever veg you're throwing in. I'm using dry lentils, but to speed up this whole process, you could use those pre-cooked ones that come in a steam-able package.
How cute is this new pink chef's knife I picked up!? Get yours (in your favorite color!) here. Side note: it's much sharper than it looks. I may or may not have sacrificed my entire thumb to make this soup. (Almost.)
To get everything to the perfect consistency, texture, and flavor profile, you'll want to simmer for at least 20 minutes. Throw the kale in for the last 10.
Wash and half a sweet potato per serving and bake for 20-25 minutes. Put it right in your soup bowl and scoop soup right on top.
1 sweet potato per serving
broth of your choice—i used chicken for flavor
1 cup lentils
1 cup barley (or quinoa, or rice, or whatever)
1/2 cup chopped carrots
1 yellow onion
2 cups (packed) kale
dried herbs—i used basil and rosemary
sea salt and cracked pepper, to taste
1. Saute lentils in 1-2 tbsp oil in saucepan, then add chopped carrots and onions and saute until onions are translucent.
2. Bake the sweet potato(es) in a 375 degree oven for 25 minutes, turning halfway through.
3. Add broth and barley (or other grain), and stir in herbs & garlic.
4. Simmer on low for at least 25 minutes, adding kale for the last 10 minutes.
5. Serve with sweet potato underneath. Soup will keep in the fridge up to a week!