Preparation time: 15 minutes
Cooking time: 45 minutes
Difficulty: Easy - for beginners
1 tbs. olive oil
1 yellow onion, diced
2 cloves garlic, crushed
1 tbs. fresh ginger, minced
2 lbs. yams, peeled and cubed (1-inch chunks)
1/2 cup dried red lentils (rinsed and drained)
3 vine-ripe tomatoes or 1 jar of homemade or 1 can of diced tomatoes)
1 tsp. ground cinnamon
2 tsp. ground cumin
1/2 tsp. ground tumeric
dash of cayenne pepper (to taste)
1/2 tsp. sea salt (or to taste)
4-5 cups vegetable stock
1/4 cup creamy peanut butter
4 cups finely chopped curly kale
1/4 cup green onions, chopped
1/4 cup roasted, salted peanuts, chopped
Heat olive oil in large pot. Add onion and saute until transluscent, about 3 minutes. Add garlic and ginger and saute until garlic is fragrant, about 3 minutes.
Add yams, red lentils, tomatoes, and all spices. Stir until mixed.
Add 4 cups of vegetable stock--If stock doesn't cover mixture by at least an inch, add 1 or more cups of stock.
Bring to a boil, then turn heat to simmer for 45 minutes, or until sweet potatoes and lentils are very tender.
Add peanut butter. Use an immersion blender to blend soup until it about half pureed and the other half still has texture. The soup should appear creamy, but chunks of sweet potatoes should still be visible.
Stir in kale and let it wilt, adding more salt and pepper if needed.
Serve with a sprinkle of green onions and peanuts for garnish.