This satisfying dish is our new favorite version of vegetable soup. It’s so filling your family will never notice it’s meatless!
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
- 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.
- Stir in collard greens. Continue to cook until wilted, about 30 minutes.
