Lemony Lentil-Kale Soup with Sweet Potatoes

Lebanese adas bil hamod is a hearty soup of lentils, potatoes and greens, all lightened with a burst of lemon j uice. F or our version, we use sweet potatoes instead of white potatoes for a bit of sweetness and a pop of color, and we simmer strips of lemon zest with the lentils to infuse the soup with a citrusy essence. U sing a 5 -ounce bag of already cleaned baby kale greatly simplifies prep. Don’t forget to peel off the z est strips before j uicing the lemons; they’re easier to remove when the fruits are whole. U se a sharp vegetable peeler to shave off long, thin strips, taking only the colored skin and leaving behind the bitter white pith.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

I n a large pot over medium, heat the oil until shimmering. Add the onions and 1 teaspoon salt, then cook, stirring occasionally, until lightly browned, 7 to 9 minutes. Add the garlic, cilantro stems, coriander and lemon zest. C ook, stirring, until the mixture is fragrant and browned, about 1 minute.

Step 2

S tir in the lentils, then add 7 cups water and ½ teaspoon each salt and pepper. Bring to a boil over medium-high, stirring occasionally.

Step 3

Stir in the sweet potatoes, reduce to medium and cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the lentils and potatoes are tender but still hold their shape, about 20 minutes.

Step 4

A dd the kale and lemon juice, then cook, stirring, until the kale is wilted, 1 to 2 minutes. Taste and season with salt and pepper. O ff heat, remove and discard the lemon zest, then stir in the cilantro leaves.