smoky sweet potato, kale and lentil soup
Prep time
Cook time
Total time
Full of cold fighting ingredients this is the perfect soup for when you are under the weather. Smoked paprika lends a nice richness and depth of flavor to this vegetarian based soup
Serves: 6 servings
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 head of fennel, trimmed and chopped
  • 2 carrots, chopped
  • 3 garlic cloves, finely chopped
  • 1½ teaspoons kosher salt
  • ¾ teaspoons black pepper
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground fennel
  • 2 tablespoons sherry vinegar
  • 1 cup lentils, sorted and rinsed
  • 2 sweet potatoes, chopped
  • 6 cups of vegetable broth (or chicken stock if not Vegan)
  • 1 bunch of kale, stemmed, rinsed and chopped
  • To finish:
  • Olive oil
  • sherry vinegar
  1. Heat the tablespoon of olive oil over medium heat in a large dutch oven. Add the onions, carrots, fennel and garlic and cook until the vegetables are translucent and slightly softened. Add the paprika, fennel, salt, pepper and sherry vinegar and cook for 2-3 minutes longer until the mixture is fragrant. Add the lentils, sweet potatoes and vegetable broth and bring the mixture to a boil. Reduce the heat and continue to cook, partially covered for 20 minutes. Stir in the kale and cook until lentils are tender and kale wilts, about 10-15 minutes longer. Serve the soup with a drizzle of good quality olive oil and additional sherry vinegar to taste.
Recipe by Scaling Back at