Curried Potato & Leafy Lentil Soup
1/2 Jar Leafy Greens Sauce
1 Tbsp extra virgin olive oil
1 cup diced Spanish onion
1 tsp minced fresh ginger
2 whole carrots, peeled and chopped
Pinch sea salt + black pepper, plus more to taste
4 cloves garlic, minced
3 cups diced potatoes (1/2 unpeeled sweet potato, 1/2 unpeeled red potato)
2 Tbsp curry powder
6 cups water
1 cup green lentils, thoroughly rinsed and drained
1 Tbsp coconut sugar (optional)
4 cups chopped and stemmed collard greens
Heat a large pot over medium heat, add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.
Add garlic and potatoes and stir. Cook for 3-4 minutes, and then add curry powder. Stir to coat. Cook 2 minutes more.
Add 5 cups water and increase heat to medium-high. Once at a low boil, add lentils and 1/2 jar of Leafy Greens Sauce (save the rest of the sauce for pizza night), stir, and reduce heat to low. Simmer for 20-25 minutes until lentils and potatoes are tender.
If the soup has thickened too much, add remaining 1 cup water, stir, and cook until warmed through.
In the last few minutes of cooking, add the collard greens and cover to steam until tender but still vibrant green - about 2-3 minutes.