Curried Sweet Potato Coconut Lentil Soup with cavolo Nero

On those bone-chilling winter days in Tuscany, when the cold seems to seep right into your soul, there’s nothing better than a big bowl of this nourishing and comforting soup. It’s warm, creamy, and packed with goodness—and just when you think it couldn’t get better, the cavolo nero adds a hearty, earthy touch. Feeling under the weather? No problem—add a little extra spice to kick things up and clear your head. This soup is as cozy as your favorite blanket and just as good for the soul!

Ingredients

• 1 cup red lentils (washed and soaked for 30 minutes)

• 1 tablespoon ghee or coconut oil

• 1 teaspoon cumin seeds

• 1 teaspoon mustard seeds

• 1 medium onion, finely chopped

• 1-inch piece of fresh ginger, grated

• 1 teaspoon turmeric powder

• 1 teaspoon ground coriander

• 1 teaspoon curry powder (mild or medium, depending on your preference, I prefer a Thai red curry paste for this soup)

• 1 medium sweet potato, peeled and diced

• 1 can (13.5 oz) coconut milk

• 3 cups water or vegetable broth

• 4-5 leaves of cavolo nero (Tuscan kale), stems removed and leaves finely chopped

• Juice of 1/2 a lemon or lime (optional)

• Salt to taste

• Fresh cilantro (optional, for garnish)

Instructions

1. Prepare the Lentils:Wash and soak the red lentils for at least 30 minutes to enhance digestibility. Drain and set aside.

2. Toast the Spices:Heat the coconut oil or ghee in a large pot over medium heat. Add the cumin and mustard seeds, letting them sizzle and pop for about 30 seconds.

3. Cook the Aromatics:Stir in the onion, garlic, and ginger. Sauté until the onion becomes soft and translucent.

4. Add the Spices:Mix in the turmeric, coriander, and curry powder, stirring for 1-2 minutes until fragrant.

5. Simmer the Soup:Add the diced sweet potato, soaked lentils, coconut milk, and water or vegetable broth. Stir well and bring to a gentle boil.

6. Cook Until Tender:Lower the heat and let the soup simmer for about 20-25 minutes, stirring occasionally, until the sweet potato and lentils are tender.

7. Add Cavolo Nero:Stir in the chopped cavolo nero and cook for another 5 minutes, just until the leaves are softened but still vibrant.

8. Adjust Seasoning:Add salt to taste and a squeeze of lemon or lime juice for brightness, if desired.

9. Serve:Ladle the soup into bowls and garnish with fresh cilantro if you like.

   
   

Ayurvedic Considerations

• Digestive Support: Soaking the lentils and using ginger, cumin, and mustard seeds enhances digestibility.

• Balancing Energies: This soup is grounding for Vata, warming for Kapha, and can be made Pitta-friendly by reducing ginger and curry powder.

• Cavolo Nero: Adds fiber and nutrients while maintaining the integrity of the dish's Ayurvedic principles.

  
  

Enjoy the texture and flavors of this nourishing soup!