Citrusy Lentil and Sweet Potato Soup

Whenever making a western-based soup, I use homemade vegetable broth instead of water because it adds layers of depth of flavor and nutrients that brings a good soup to a great soup.

Question: Do you think I could get away with using kale/spinach instead of the chard for this?

I protest this discrimination against sweet(and other varieties) potato skins. They are very nutritious. After WWII my parents and siblings were interned in a DP(displaced persons) Camp near Munich, Germany. Food was not plentiful. German housewives were very fastidious. Potatoes were peeled over newspaper. The newspapers were folded into little bundles and placed on top of the trash. My mom would pick up these packages and make nutritious & filling meals for her family from these scraps.

Made this with ingredients on hand (onions instead of scallions, pickled jalapeños instead of fresh), and even with those modifications, it was really good. Possibly because my dried green lentils had been around for a while, the sweet potatoes were softer than I like by the time the lentils were cooked through. If your lentils have been in your cupboard for a while, consider cutting the sweet potatoes a bit larger.

I made this last month and froze the leftovers. Took it out of the freezer to almost defrost overnight. Sautéed ground beef and added the stew. Mixing til combined and heated through. It was even better tho not vegan.

All lentils can be used interchangeably. Green ones hold their shape better than brown lentils which get soft and can be mashed. I only have brown ones which I will use when I make this soup. It sounds yummy

There's a considerable difference in both size and volume between two lemons and two limes.

I made this soup last night and it was SO GOOD! I substituted the chard with fresh spinach since chard wasn't available in my grocery store. I stemmed the spinach and added the lemon juice, jalapeno slices, and salt as directed. It was just perfect on top of the soup. This recipe is definitely a keeper.

Made this last night, almost as written but with vegetable broth and water rather than just water. Everything else the same. It was good, but not excellent. My kids did like it a lot, so that's a win, and it was very easy to make. The quick-pickled chard stems and jalapeno was great. I think if I make it again I'll use a larger sweet potato and leave more of the jalapeno seeds in. Anyway I think it's worth making because it's so incredibly quick and easy, even if it's a little bit underwhelming.

I made this yesterday, and the only thing I did different was use chicken broth instead of water. I like the depth of flavor and savoriness meat broths add to meatless soups. I put it in the fridge and forgot about it until tonight. It is fantastic!!! I left the jalapeño in so it’s got a little bit of an extra kick. And I love the lemon juice marinated chad stems. I can’t stand vinegar and the lemon juice marinade is brilliant.

Sure. Sometimes I just throw in a bag of frozen spinach.

Extraordinarily delicious for the simplicity of the ingredients that it uses and quick to make for a soup. I used a chile de árbol instead of fresh jalapeño in the broth and pickle because that’s what I had. Zested the lemon before juicing it and added to the stems. Used 1 tsp each of both cumin & coriander in the broth. Don’t skip the coriander or the pickle, for me those were the special touches. Kale can be used instead of chard, cut stems thinly & let sit at least 15 min in the lemon.

Please explain "thinly slice the chard stems all the way to the leaves." It looks like stems have been cut out of leaf and then thinly sliced cross-wise.

30 minutes?

More cohesive sense: Strain the chard stems, add all of jalapeño-lemon juice to pot of soup. Top bowls with pickled stems. Ahh, isn’t that better?