Garlic & Greens Soup with Sweet Potatoes

1 tbsp grapeseed or coconut oil

1 small onion, diced

5 to 6 cloves of garlic, minced or pressed

⅓ cup french/brown lentils, rinsed + picked over

1 medium sweet potato, cut into ½ to 1 inch dice (peeling is optional)

5 cups vegetable stock (or 1 veggie bouillon cube + 5 cups water)

4 to 5 cups of roughly cut, sturdy greens (mustard greens, kale, cabbage, collards)

juice of ½ a lemon

salt + pepper

Heat the oil in a soup pot over medium heat

Add onions and sauté until they are quite soft, about 4 minutes

Add garlic and sauté until fragrant, about 1 minute

Add lentils and diced sweet potato and stir them about to coat in the oil. Season with salt & pepper

Add the stock to the pot and bring to a boil, stirring occassionally

Lower heat to a simmer and cook until the sweet potatoes/lentils are just soft, about 15 minutes

Add the greens and stir. Allow them to wilt just slightly

Add lemon juice, taste for seasoning and serve the greens soup hot with chili flakes, drizzles of extra virgin olive oil and whatever else you like.

Credit: 'Thefirstmess.com'

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