Sweet Potato and Lentil Soup
 
Makes 8 servings
Ingredients
  • 8 cups vegetable stock
  • 1½ cups dried brown lentils
  • 1 cup chopped sweet onion
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 2 small sweet potatoes (1¼ pounds), peeled and cut into 1-inch cubes
  • 3 garlic cloves, minced
  • 1 (15-ounce) can diced tomatoes
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon dried thyme leaves
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 3 cups chopped collard greens
Instructions
  1. In a 6-quart slow cooker, combine stock, lentils, onion, carrot, celery, sweet potatoes, garlic, tomatoes, rosemary, thyme, salt, pepper, and bay leaves. Cover and cook on low for 4 hours.
  2. Stir in collard greens. Continue to cook until wilted, about 30 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sweet-potato-lentil-soup/