Lemony lentil-kale soup with sweet potatoes from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 205) by Christopher Kimball

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Notes about this recipe

  • jami_scccdc on January 27, 2026

    I’ve made this 30+ times. We absolutely love it. I doubled the garlic and onion and also doubled the lemon at the end. I also use better than bouillon vegetable stock instead of water. The secret is letting the vegetables sauté so they get caramelized. This really gives flavor to the broth. Sometimes we add shredded rotisserie chicken once the soup is cooked for extra protein.?

  • tralliott on March 07, 2024

    To me it didn't have a lot of flavor. If I made it again I might use stock and double the spices.

  • et12 on January 13, 2024

    I liked the subtle lemon flavour and the sweetness of the sweet potato. A nice, fresh soup.

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