Lentil Soup with Sweet Potato and Kale

After the holidays my husband and I went on a cleanse.  While juicing was one of the main foods we consumed, we also wanted to make sure we were eating clean nutritious food. This was one of the recipes I made to ensure that we were getting whole organic food, low in fat, high in protein and fiber and loaded with vitamins and minerals. 

This soup can be made with water or vegetable stock.  It has plenty of flavor with the water, but I've also made it with vegetable stock and it boosts the flavor. 

Ingredients:
1 tbsp coconut oil  
1 onion, finely chopped 
5 to 6 carrots, small chop
2 celery ribs, small chop 
3 garlic cloves, minced  
2 cups red lentils, rinsed  
2 tsp ground cumin 
1 tsp ground coriander
1 tsp chipotle chili 
1/2 tsp turmeric 
8 to 10 cups of water 
1 sweet potato
1 bunch black kale
salt and pepper to taste

In a large soup pot heat the coconut oil, then saute the onions, celery and carrots until slightly soft. Season with salt and pepper.

Add the garlic and cook for 1 minute.  Add the spices and stir constantly to slightly toast and they release their fragrance. This will only take a minute. 

Add 6 cups of water, salt and pepper, bring to a boil then reduce to a low simmer and cook for 10 to 15 minutes.

Add the sweet potato and kale, and an additional amount of water to get it to the consistency you want.  Cook another 10 to 15 minutes.

Adjust seasoning and serve.