Vegan curried lentil soup with sweet and savory spices, juicy fire-roasted tomatoes, sweet potatoes, and kale.
In a large pot, heat oil for about 20 seconds.
Add diced onion and sweet potato to oil and saute on medium-high heat for 5-8 minutes until sweet potato is slightly softened (although not fully cooked), and onions are relatively clear.
Add minced garlic, cumin, curry powder, salt, cinnamon, and turmeric to sautéed mixture, and continue to sauté for another 1-2 minutes.
Add lentils, vegetable broth, water, fire-roasted tomatoes, maple syrup, and lemon juice to sautéed mixture in pot, and stir together.
Bring mixture to boil, then cover and simmer on medium heat for about 30 minutes, stirring every 5-8 minutes.
Stir in canned coconut milk.
Finally, add your baby kale and 1/2 bunch cilantro. Stir together and cook just until wilted–about 2-3 minutes.
Remove from heat, and garnish with remaining 1/2 bunch fresh cilantro. Serve warm.
This recipe makes a lot of soup. If you have leftovers, place them in quart size freezer bags, and freeze for up to 3 months. Reheat by partially thawing soup on the counter at room temperature, cutting open bag, and then heating soup in a pot on the stove, or by microwaving in a microwave safe dish.
Keywords: soup, easy, delicious, recipe, lentil, curry, legumes, kale, sweet potato, fall, winter, cilantro, fire-roasted tomatoes, coconut milk, stew