Lemony Lentil-Kale Soup with Sweet Potatoes

Spring in North Carolina is here. The forsythia is in bloom, the daffodils are poking their heads up and the peepers in the creek near our house are in full song. This soup speaks to the season perfectly. The sunny flavor of the lemon zest and the umami of the lentils are well suited for early spring.

I prefer using French green lentils in this soup rather than typical brown lentils because they retain their shape while cooking and possess that toothsome al dente feel. For some soups, you may want the lentils to become soft and fall apart, such as in my red lentil soup. The choice of lentil depends on the texture you are going for.

I will be cooking simple soup suppers for the five Wednesdays in lent at our church. The Lemony Lentil-Kale Soup will be the kick-off soup. I hope they all enjoy it and it reminds them of the pleasures of spring.

Lemony Lentil-Kale Soup with Sweet Potatoes

¼ cup extra-virgin olive oil

2 yellow onions, chopped

1 teaspoon salt

6 medium garlic cloves, chopped

1 bunch cilantro (mince the stems and roughly chop the leaves, keep separated)

2 teaspoons ground coriander

Four 1 inch strips of lemon zest

1 cup green lentils

1 pound sweet potatoes, peeled and cut into 1 inch chunks

5 ounces of baby kale

¼ cup lemon juice

In a large pot heat the olive oil over medium heat until shimmering and add the onions and 1 teaspoon salt. Sauté until tender and lightly browned (about 8 minutes). Add to the pot, the garlic, cilantro stems, ground coriander, and strips of lemon zest. Cook 1 minute until fragrant. Add 7 cups water, lentils, ½ teaspoon salt, and a ½ teaspoon of ground pepper. Bring to a boil over medium- high heat and stir occasionally. Add the sweet potato chunks and reduce heat to a simmer. Cook for about 20 minutes or until the lentils and potatoes are tender. Add the kale and lemon juice. Cook another minute until the kale is wilted. Remove from heat. Stir in cilantro leaves and discard the lemon zest. Season to taste. This recipe was inspired by a Tuesday night Supper from Milk Street.