Oke Recipe

Ingredients :

- 1 medium onion
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons ground cumin
- 2 cups cubed, peeled sweet potato
- 2 teaspoons ground cinnamon
- 2 teaspoons ground coriander
- 2 cups dried lentils
- 6 cups vegetable broth
- Sea salt and freshly ground black pepper
- One 14-ounce can fire-roasted tomatoes
- 1 cup collard ribbons (see Note)
- 1 cup kale ribbons (see Note)

Directions :

Heat the olive oil in a soup pot over medium heat, and add the onion and spices. Cook for 5 minutes, until softened. Stir in the broth, lentils, and tomatoes and season with salt and pepper to taste. Add kale, collards, and sweet potato, and cook for 5 more minutes or until the greens are wilted but still bright green. Reduce the heat to low and simmer until lentils and sweet potato are tender. Serve by itself as a soup or over red quinoa. It is delicious garnished with yogurt and slivered almonds.

Note: To make kale and collard ribbons, cut off the stems, stack the leaves, and roll the leaves up. Slice the rolls into thin ribbons.