French green lentils are firmer and hold their shape better than brown lentils and add a certain je ne sais quoi to the flavor and texture of this comforting vegan soup.
Servings: 6-8 servings
1tablespoonextra virgin olive oil
2-3medium sweet potatoespeeled and cut into 3/4 inch cubes
1 14.5ouncecan No Salt Tomatoes
1teaspoonSavory Spice Shop Moroccan Blend
1/8teaspoonground Harissaor cayenne pepper*
7cupsvegetableor chicken broth
1cupFrench Puy green lentils
1cupSwiss chardcut into ribbons*
In a large pot, heat olive oil over medium heat. Add onion, sauté until softened, about 2 minutes. Stir in garlic, cook for one minute. Add the carrots, celery, and sweet potatoes, along with the spices and cook until the vegetables soften, 5-7 minutes.
Stir in the lentils, tomatoes and broth. Bring soup to a boil, reduce heat and cover, simmer for about 30 minutes.
Add Swiss chard, cover and remove from heat. Season with salt and pepper if desired. Serve warm and enjoy!
*Cayenne pepper can be substituted for the harissa. *Spinach can be substituted for Swiss chard, but chard holds up better in soup. I also added more chard the next day as the greens lose their brightness after a while.
Sweet Potato and Lentil Soup with Swiss Chard https://shescookin.com/ode-to-autumn-sweet-potato-and-lentil-soup-with-swiss-chard/