2cupsyellow onion, dicedabout 2 small or 1 large onion
1/2cupmushrooms, chopped, any typeoptional
1/2teaspoonsea salt
1/4teaspoonred pepper flakesoptional
1-2teaspoons* fresh ginger, grated or very finely chopped
2tablespoonsgarlic cloves, finely choppedabout 5 medium cloves
2teaspoonsground turmeric
1 1/2cupsbrown or green lentils
3heaping cupssweet potato, diced into bite-sized piecesabout 1 large potato
1teaspoondried thyme
4cupsvegetable broth I prefer bouillon paste or cubes for this recipe
2cupswater
4cupschopped greens like kale, Swiss chard, or collard greens
1 1/2 - 2 1/2tablespoonsfresh lemon juice
1tablespoonnutritional yeast optional
black pepper to taste
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Instructions
In large pot or dutch oven, heat oil over medium heat.
Add onions and saute until they begin to soften, about 3 minutes.
Add mushrooms, salt, and red pepper flakes. Saute for 2 more minutes.
Add ginger and garlic. Saute another minute until fragrant.
Add turmeric, lentils, thyme, broth, and water. Bring to boil. Reduce to medium. Cover.
Cook for 15 minutes. Then add the sweet potatoes.
Continue to cook, covered, for about 10 minutes, until lentils and sweet potatoes are soft but not falling apart. If one is finished before the other, turn off burner; food will continue to steam.
Mix in greens. Simmer for 5 minutes.
Add in lemon juice (starting with 1 1/2 tbsp), nutritional yeast, and black pepper.
Taste. Add salt as needed or additional lemon juice for more brightness. Serve.
Notes
* Fresh ginger: for sensitive palates and kids, consider using 1 teaspoon of fresh ginger. Grating the ginger will help balance it in the soup and avoid overly gingery bites.Refrigerate leftovers for up to 1 week. I do not recommend freezing this recipe.