Lentil, sweet potato, and kale soup

This recipe turned out to be better than I expected, highly recommended! Though, I actually could have done without the sweet potato. It made the soup a little starchy and grainy. This is great for leftovers and to have for a few days. It makes about 6-8 servings.

Ingredients:
1 cup of dried brown lentils
1.5 cups of kale
1 large sweet potato, diced and peeled
4 cups of vegetable stock
3 cups of water
Salt to taste
1/4 cup of fresh lime juice
2 tomatoes, diced
2 tsp fresh, grated ginger
Shitake Mushrooms (optional)
1 large onion, diced
1 Tbsp olive oil
Cilantro as a garnish
2 Tbsp of curry powder
2 tsp of all spice
2 tsp red pepper flakes
2 tsp all spice
2 tsp cinnamon
1 tbsp garlic powder
Pepper to taste

Add spices to liking if more or less is needed.

Preparation:
1. Dice onion
2. Dice tomatoes
3. Peel, mince, and finely chop fresh ginger
4. Peel and chop sweet potato, I microwaved my diced sweet potato on a plate for 2-3 minutes to soften before putting in the soup.
5. Wash and shred kale
6. Wash and slice mushrooms

Directions:
1. Add 1 tbsp of olive oil to a large soup pot
2. Add diced onion into the oil, let cook for about 5-7 minutes on medium heat. Stirring occasionally.
3. Add ginger, tomatoes, and mushrooms and continue to saute for 5 minutes.
6. After the onions are translucent and the tomatoes softened, add the curry powder, all spice, salt, cinnamon, and garlic powder and continue to saute for 3 minutes.
7. Add 4 cups of vegetable stock and water to the pot
8. Add the 1 cup of dried lentils and the cubed sweet potato.
9. Bring to a boil and let simmer for 10 minutes
10. Add kale, lime juice, pepper, red pepper flakes, and salt to taste to the soup.
11. Let simmer for about 20 more minutes until sweet potato is soft and lentils are cooked.
12. Add cilantro as a garnish when soup is ready.

This recipe was modified from the one from this blog...http://www.eat-yourself-skinny.com/2013/01/vegan-sweet-potato-and-lentil-soup.html