What you need:
vegetable broth for sautéing (or oil if you wish)
1 whole onion (diced)
2 sweet potatoes (peeled & diced)
2/3 cup of green lentils
2 large handfuls of a de-stemmed leafy green (kale, spinach, etc)
1 tablespoon of Red Wine Vinegar
6-8 cups of Vegetable Broth
Salt & Pepper, to taste
What you do:
Over a medium flame, sauté the onion until translucent. While the onion sautees, peel and dice your sweet potatoes into relatively uniform size.
Add the lentils, sweet potatoes, a teaspoon of salt and some dashes of pepper. Give a mix to incorporate, then add the vegetable broth to cover vegetables.
Bring to a boil and then lower flame. (If you’re looking to serve this soup soon, lower it to a medium-flame at this point, otherwise lower to a low-flame) With an ill-fitting lid, slightly cover your pot and leave it alone.
After around 20-30 minutes, once the sweet potatoes are soft, add in the Red Wine Vinegar.
Add more salt (at least another teaspoon, to taste!) & pepper. Finally, add the leafy greens, kale or spinach leaves. Serve with a tiny sprinkle of salt & cracked black pepper on top.
Enjoy! Stays well in the fridge for up to 4 days, or can be frozen for 3 months.