Ingredients

• 1 TBSP Olive Oil
• 1 diced yellow onion
• 2 crushed cloves of garlic
• 1/2 tsp minced ginger
• 2 pounds yams chopped into one-inch chunks
• 1/2 cup dry red lentils, rinsed and drained
• 3 ripe vine tomatoes, peeled and chopped or 1 can/jar of diced tomatoes
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1/2 tsp ground turmeric
• dashes of cayenne pepper
• 1/2 tsp salt
• 4-5 cups vegetable stock & extra as needed
• 1/4 cup creamy peanut butter
• 4 cups curly kale chopped into small pieces
• 1/4 cup chopped green onions
• 1/04 cup chopped roasted and salted peanuts

Instructions

1. Heat olive oil in a large pot set on medium heat.
2. Add the onion and sauté until translucent (about 3 minutes). Add garlic and ginger and sauté another 3 minutes. Add the yams, red lentils, tomatoes, and spices and stir.
3. Add 4 cups of vegetable broth or more to cover everything by 1 inch. When soup boils, reduce to a simmer and cook for 40-45 minutes or until sweet potatoes and lentil are tender. If you need more broth as the mixture cooks, add it.
4. Add peanut butter and stir well.
5. Either use an immersion blender to blend about half the soup so that it's still chunky or scoop out half the soup and blend it in a blender.
6. Stir in kale and season to taste with pepper and salt.
7. Serve each bowl topped with a TBSP of green onion and crushed peanuts.