I love everything about this soup — the way it looks, the way it tastes, the different textures and how easy it is to make. It makes a fine meal all by itself. If you try it, I’d love to hear your experience.

1 c. dried lentils (your choice… this time I used French green, but have had lovely results with red and the black beluga ones too.)
6 c. low-sodium organic vegetable broth (or cooking liquid of your choice)
1 onion, chopped up
a few cloves of garlic, smashed or sliced
3 sweet potatoes or yams, all chopped up
1 or 2 bunches of lacinato kale (or greens of your choice)
1 splash of olive oil
1 tbsp curry powder (or to taste)

Splash a little olive oil in the bottom of a big pot and sauté garlic and onion for a few minutes until fragrant and translucent. Then toss in everything but the kale and bring it to a boil. Simmer for about 15 minutes, then toss in the kale. Simmer for 15 minutes more, then serve. Excellent with a crusty grainy bread or brown rice. Enjoy!