Ingredients

• 2 tablespoons olive oil or oil
• 1/2 onion
• 2 cloves garlic
• 60 g red lentils
• 1 sweet potato
• 850 ml chicken or vegetable broth or stock
• seasonings: 1 teaspoon turmeric, 1/2 teaspoon each hot and sweet paprika, 1 teaspoon "five spices" or curry
• 1 can diced tomatoes
• 2 whole kale leaves (or a handful chopped)
• 1/3 cup 30% sour cream

Preparation

1. In a pot with oil, sauté the onion cut into cubes. Add garlic pressed through a garlic press and fry, stirring, for a minute.
2. Add dry lentils and seasonings. Mix, pour in broth and bring to a boil.
3. Add peeled sweet potato cut into cubes and cook covered for about 15 minutes.
4. Add diced tomatoes from the can and bring to a boil. Season with salt and pepper if needed. Cook covered for about 10 minutes.
5. Add kale leaves removed from stems, chopped, stir and cook for 3 minutes.
6. Remove from heat and stir in the sour cream.