Lemony Lentil-Kale Soup with Sweet Potatoes
We use lemon two ways in this bright, lemony lentil kale soup, based on Lebanese soup adas bil hamod.
- Makes4 servings
- Cook Time50 minutes
- 3
Lebanese adas bil hamod is a hearty soup of lentils, potatoes and greens, all lightened with a bright burst of lemon juice. For our version, we use sweet potatoes instead of regular potatoes for a bit of sweetness and a pop of color, and we simmer strips of lemon zest with the lentils to infuse the soup with a citrusy essence. Using a 5-ounce bag of already cleaned baby kale as the greens greatly simplifies prep.
Don’t forget to peel off the zest strips before juicing the lemons; they’re easier to remove when the fruits are whole. Use a sharp vegetable peeler to shave off long, thin strips, taking only the colored skin and leaving behind the bitter white pith beneath.
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