- 2 Tbs coconut oil
- One medium onion chopped
- 1/2 cup sliced green onions (white and green parts)
- 6 sprigs fresh thyme, divided
- 1 cup yellow Turkish organic yellow split lentils
- Salt and pepper to taste
- 10 – 12 cups vegetable stock or water (with 2-3 organic veggie bouillon cubes)
- 2 medium sized Jamaican yellow yams, peeled and cut into 2-inch chunks
- 1/4 – 1 Scotch bonnet pepper, chopped (I don’t work with a lot of pepper varieties but Scotch bonnets are very common in Jamaican food and if you like spice I would work them gently into the dish starting with ¼ increasing to a whole Scotch bonnet pepper or more depending on your desire for heat)
- 2 bunches of callaloo leaves picked, washed and chopped or 2 bunches of Swiss chard or kale washed, stemmed and chopped. I would make the extra effort to find callaloo because it’s so nutritionally dense and incredibly flavorful.
2. Add onions and Scotch Bonnet (if using) sauté until translucent, about 2 – 3 minutes.
3. Add 3 sprigs of thyme and sauté for 1 minute
4. Add split lentils along with salt and pepper to taste.
5. Add 10 cups of water/stock, stir, scraping up any bits stuck to the bottom of the pot. Bring to a boil, turn heat to med, cover and then let simmer for 30 – 35 minutes.
6. Add yam and remaining thyme. Continue cooking for another 20 – 25 minutes, covered or until yam and split lentils are tender.
7. Add additional 2 cups water or stock if soup in getting too thick and stir in callaloo or other greens and continue to cook until tender.
8. This soup has an amazing texture. The yam and soft split lentils will beautifully thicken this soup into a hearty stew.
9. Taste soup for seasoning (salt and pepper) and adjust accordingly. Stir in green onions and serve.