Ingredients
Ingredient amounts are adjusted. Steps, cooking times, equipment, and the Shopping List use the original recipe for 2 servings.
Check off ingredients as you prep.
- 1 tbsp Olive oil
- 1 small Yellow onion, diced
- 2 cloves Garlic, minced
- 2 tbsp Salted Perfection Raleigh Select Blend
- 1 large Sweet potato, peeled and cut into 1/2-inch cubes
- 1/2 cup Dried red lentils, rinsed thoroughly
- 3 cups Vegetable or chicken stock (certified gluten-free)
- 1 cup Chopped collard greens or kale (stems removed)
- 1/2 Lemon, juiced
Step by step
- Place a heavy-bottomed pot over medium heat and add the olive oil. Once the oil shimmers, add the diced onion. Cook for 4 to 5 minutes until translucent, allowing the cell walls to break down and release their sugars.
- Stir in the minced garlic and the Salted Perfection Raleigh Select Blend. We are blooming the spices here because many flavor compounds, especially in cumin and paprika, are lipophilic (fat-soluble). Cooking them in oil amplifies their potency before any liquid is added.
- Add the cubed sweet potato and rinsed red lentils to the pot. Stir well to coat everything in the spiced oil.
- Pour in the gluten-free stock. Increase the heat to bring the mixture to a boil, then reduce to a steady simmer. Cover the pot slightly.
- Cook for approximately 20 minutes. You want the sweet potatoes to be tender and the red lentils to have completely disintegrated. This breakdown creates the soup's body.
- Remove the lid and stir in the chopped greens. Let them simmer for 3 to 4 minutes until tender but still vibrant green.
- Remove the pot from the heat. Stir in the fresh lemon juice immediately. This hit of acid brightens the heavy starch profile and cuts through the smoky notes.
- Taste and adjust seasoning if necessary, then serve hot. DUNZO!
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A little more about this recipe
Timing
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Yield & storage
Original yield
Storage
Store in an airtight container in the refrigerator for up to 4 days. The lentils will continue to absorb liquid, so you may need to add a splash of water when reheating.
From Tony’s kitchen
This soup bridges the gap between the American South and North Africa by leveraging the natural thickening power of legumes. We are pairing Southern sweet potatoes with red lentils, which lack a seed coat. This allows them to break down rapidly during simmering, releasing their starch to create a velvety, gluten-free texture without needing a roux. The flavor profile is driven by a smoky, cumin-forward spice blend that ties the earthiness of the tubers to the savory depth of the lentils.
Nutrition • per serving
Ingredient notes
Ingredients & allergen check
Major-allergen signals: None recognized automatically.
- Olive oil
- Yellow onion
- Garlic
- Salted Perfection Raleigh Select Blend
- Sweet potato
- Dried red lentils
- Vegetable or chicken stock (certified gluten-free)
- collard greens or kale (stems removed)
- Lemon, juiced
Raleigh blend: Smoked sea salt, Organic cane sugar, Organic coconut sugar, Tomato, Paprika, Black pepper, Orange, Lime, and Spices
Check every package label. Brands, substitutions, shared equipment, and cross-contact can change allergen exposure.
