Citrus Greens, Lentil and Sweet Potato Soup

Dairy-Free; Gluten-Free, Vegan

With nourishing and detox-friendly lentils, sweet potato, greens of choice and earthy spices, this soup is not only satisfying, but surprisingly uplifting... And it will give you meals for days!

Pro-Tips

If you're not keen on lentils, use couscous, quinoa, rice, barley or other grain. Or skip the grains all together. It's your soup!
Play around with the greens... Instead of (or in addition to) chard, you can use spinach, dandelion, kale, bok choy, collard greens, or beet greens.
Add some next level nutrients to your bowl with a dollop of plain greek yogurt, feta cheese, sliced avocado, a poached egg, cooked organic chicken sausage or a drizzle of extra virgin olive oil.

Ingredients

¼ cup extra-virgin olive oil

4 scallions, thinly sliced

4 garlic cloves, coarsely chopped

1 teaspoon ground cumin or coriander (or a mix)

1 bay leaf, thyme or oregano sprig (optional)

Himalayan pink salt

1 jalapeño, halved lengthwise, seeds removed if desired

5 cups of water or bone broth

1 medium sweet potato, cut into ½-inch pieces (peeling is optional, I leave the skin on)

1 cup green lentils

1 medium bunch chard or other hearty greens

¼ cup lemon or lime juice (from 2 lemons or limes)

Instructions

1. In a large Dutch oven or pot, combine the oil, scallions, garlic, cumin, bay leaf (if using), a pinch of salt and one jalapeño half. Set over medium heat and cook, stirring constantly, until scallions are softened and fragrant but not browned, ~ 2 to 4 minutes.

2. Add 5 cups of water or bone broth, the sweet potato, lentils and 1½ teaspoons salt. Bring to a simmer over medium-high, then reduce heat to low, cover and simmer for 10 minutes.

3. Meanwhile, thinly slice the chard stems all the way to the leaves. Place the stems in a small bowl; add the lemon juice and season with salt. Thinly slice the remaining jalapeño and add to the chard stems to taste. (If you don’t want your soup too spicy, just add a few slices, or leave them out entirely.) Coarsely chop the chard leaves.

4. After the lentils have been simmering for 10 minutes, taste the broth. If flavors are muted, add more salt. If the broth tastes spicy to you at this stage, remove the jalapeño. Add the chard leaves, stir to combine, then cover and cook until the lentils and sweet potato are tender, 8 to 12 minutes. Remove from heat and thin with water if necessary. Remove and discard the bay leaf plus the jalapeño half (if you haven’t already done so).

5. Divide soup among bowls. Top bowls with a spoonful of the chard stems, jalapeño, lemon juice, and your favorite bonus ingredients, such as plain greek yogurt, feta cheese, sliced avocado, a poached egg, cooked organic chicken sausage or a drizzle of extra virgin olive oil.

Enjoy! xo