* 1, 15 oz can of small brown lentils, drained and rinsed * 1 tbsp avocado oil * 1/2 tsp each of smoked paprika, ground coriander and garlic powder * 1/4 cup parsley, minced * Zest of half a lemon
**Soup**
* 2 tbsp avocado oil * 1 large leek, trimmed, cleaned and thinly sliced * 1 jalapeno, thinly sliced (optional) * Kosher salt * 6 cloves garlic, minced * 1 tbsp tomato paste or 2 tbsp mild harissa paste * 2 (1.5lbs) medium sweet potatoes, cut into irregular 1-in pieces * 1 tsp ground coriander * 1/2 tsp fennel seeds * 1/4 tsp red pepper flakes (optional) * 1 cup red lentils * 4 cups of vegetable broth * 2 tsp fresh thyme leaves (about 10 stems) * 1 bay leaf * 2 cups lacinato kale, stems removed and shredded
**To Serve**
* bread of choice
###Instructions
1. Preheat oven to 425F. Add the French lentils, oil, paprika, coriander, garlic and a pinch of salt to a lined baking tray. Toss to coat then spread out in a single layer. Bake 15 mins, toss the lentils, and bake 5-8 mins until crispy. Allow to cool completely.
1. Add the oil to a large pot over medium low heat. When hot add leeks and pepper with a pinch of salt and sauté until soft and translucent, about 6-8 mins. Stir in garlic and sauté for 1-2 mins.
1. Add the tomato paste and sauté for 2 mins. Add sweet potatoes, coriander, fennel, red pepper flakes and another pinch of salt.
1. Sauté the mix for about 3 mins, add 1-2 tbsp of the veggie broth then partially cover with a lid and cook undisturbed for 5 mins. Remove lid and stir well then place the lid back on for 5 mins.
1. Add lentils, broth, 2 cups of water, thyme, and bay leaf then stir to combine. Bring the mixture to a boil, reduce to a low simmer. Partially cover with a lid and cook for 25 mins, stirring occasionally.
1. Stir in the kale, turn off the heat and allow to wilt down for 5 mins. While you wait, add the roasted lentils, parsley and lemon zest to a bowl and stir to combine.
1. Serve a portion of the soup topped with the crispy lentils and enjoy with bread if desired.
2 Comments
###Ingredients
**Crispy Lentils**
* 1, 15 oz can of small brown lentils, drained and rinsed
* 1 tbsp avocado oil
* 1/2 tsp each of smoked paprika, ground coriander and garlic powder
* 1/4 cup parsley, minced
* Zest of half a lemon
**Soup**
* 2 tbsp avocado oil
* 1 large leek, trimmed, cleaned and thinly sliced
* 1 jalapeno, thinly sliced (optional)
* Kosher salt
* 6 cloves garlic, minced
* 1 tbsp tomato paste or 2 tbsp mild harissa paste
* 2 (1.5lbs) medium sweet potatoes, cut into irregular 1-in pieces
* 1 tsp ground coriander
* 1/2 tsp fennel seeds
* 1/4 tsp red pepper flakes (optional)
* 1 cup red lentils
* 4 cups of vegetable broth
* 2 tsp fresh thyme leaves (about 10 stems)
* 1 bay leaf
* 2 cups lacinato kale, stems removed and shredded
**To Serve**
* bread of choice
###Instructions
1. Preheat oven to 425F. Add the French lentils, oil, paprika, coriander, garlic and a pinch of salt to a lined baking tray. Toss to coat then spread out in a single layer. Bake 15 mins, toss the lentils, and bake 5-8 mins until crispy. Allow to cool completely.
1. Add the oil to a large pot over medium low heat. When hot add leeks and pepper with a pinch of salt and sauté until soft and translucent, about 6-8 mins. Stir in garlic and sauté for 1-2 mins.
1. Add the tomato paste and sauté for 2 mins. Add sweet potatoes, coriander, fennel, red pepper flakes and another pinch of salt.
1. Sauté the mix for about 3 mins, add 1-2 tbsp of the veggie broth then partially cover with a lid and cook undisturbed for 5 mins. Remove lid and stir well then place the lid back on for 5 mins.
1. Add lentils, broth, 2 cups of water, thyme, and bay leaf then stir to combine. Bring the mixture to a boil, reduce to a low simmer. Partially cover with a lid and cook for 25 mins, stirring occasionally.
1. Stir in the kale, turn off the heat and allow to wilt down for 5 mins. While you wait, add the roasted lentils, parsley and lemon zest to a bowl and stir to combine.
1. Serve a portion of the soup topped with the crispy lentils and enjoy with bread if desired.
[Source](https://www.instagram.com/reel/DA1HwHwPCe4/)
All these vegan videos are more about the cook than the dish
This sub was way better 4 years ago