About a month ago, my wonderful newly vegan mother (I’ll never tire of saying that), in an effort to help with my cooking endeavors, cooked a massive amount of brown lentils. And then a few weeks after that, she bestowed me with an Asian sweet potato. Mothers. What would we do without them? Starve, probably. Anyway, since then, I’ve been saving lentils in my freezer not exactly knowing what to do with them. Since I’ve never been a fan of lentil soup, I thought that would certainly be out. But then it occurred to me, that the reason I’ve never liked lentil soup wasn’t because I didn’t like lentils, the flavors just never appealed to me. So, I decided to get creative and play with the flavor of my favorite cuisine, curry, and this is what came of it!
If you can’t find Asian sweet potatoes, that’s okay. I think this would be absolutely fabulous with regular sweet potatoes, if not better, as they’re much sweeter. Also, you can chose to use vegan bouillon cubes, but if those aren’t available to you, feel free to substitute the stock with canned or homemade low sodium vegetable broth instead.
This is delicious and you can serve it however your kind vegan or soon-to-be vegan heart pleases! Also, be aware that this recipe makes a lot. You will have leftovers, so freeze some, have a party or better yet, bring some to your dear ol’ mom!
(makes about 8, 1 cup servings)
4 cups water
2 vegan vegetable bouillon cubes, I used Rapunzel Vegan Vegetable Bouillon with Sea Salt
2 large carrots, cut into 1/2 inch rounds
1 large Asian sweet potato, cut into 1 inch cubes
1 small onion, chopped
2 cloves garlic, minced
15 oz can of chickpeas, drained and rinsed, reserve 1/2 cup of chickpea liquid prior to rinsing
3 cups cooked lentils
1/4 bunch red kale, de-stemmed and cut into bite sized pieces
2 tbsp curry powder
1/4 tsp coriander
1/4 tsp ground ginger
salt and freshly ground pepper, to taste
In a large stock pot, add the water and bouillon cubes (or just the veggie broth if using) and bring to a boil. Add the carrots, potato, onion and garlic and simmer, covered, for 30 minutes until carrots and potato are tender and can be pierced with a fork. Next, add the chickpeas, the chickpea liquid, and lentils, stir, and simmer for another 10 minutes until the lentils begin to break a part and thicken the soup. Add the kale, spices, salt and pepper, and stir well. Let it simmer for another 5 minutes. Remove from heat, stir, and serve in individual bowls or accompanied with brown basmati rice.