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Lemony Lentil-Kale Soup with Sweet Potatoes

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.

By Courtney HillDecember 17, 2019

  • Makes
    4 servings
  • Cook Time
    50 minutes
  • Rating

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.

Tip

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.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 2

    medium yellow onions, chopped

  • Kosher salt

  • 6

    medium garlic cloves, chopped

  • 1

    bunch cilantro, stems minced, leaves roughly chopped, reserved separately

  • 2

    teaspoons ground coriander

  • 4

    2-inch strips lemon zest, plus ¼ cup lemon juice

  • 1

    cup brown lentils

  • 1

    pound sweet potato, peeled and cut into 1-inch chunks

  • 5

    ounce bag baby kale

  • Ground black pepper

Step 1

In a large pot over medium, heat the oil until shimmering. Add the onions and 1 teaspoon salt, then cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Add the garlic, cilantro stems, coriander and lemon zest. Cook, stirring often, until the mixture is fragrant and browned, about 1 minute.

Step 2

Stir in the lentils, then add 7 cups water and ½ teaspoon each salt and pepper. Bring to a boil over medium-high, stirring occasionally. Stir in the sweet potatoes, reduce to medium and cook uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the lentils and potatoes are tender but still hold their shape, about 20 minutes.

Step 3

Add the kale and lemon juice, then cook, stirring, until the kale is wilted, 1 to 2 minutes. Taste and season with salt and pepper. Off heat, remove and discard the lemon zest, then stir in the cilantro leaves.