- 1 tablespoon canola oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 1 large carrot, chopped
- 2 celery stalks, chopped
- Salt and pepper
- 1 cup black lentils
- 4 cups chicken stock
- 2 large sweet potatoes, unpeeled, chopped
- 3 cups kale, chopped
- 4 eggs
- Cilantro, for garnish
Heat oil in large stock pot over medium heat and add onions. Sauté for 2–3 minutes, or until soft.
Add garlic, carrot and celery and season with a pinch of salt and pepper. Stir frequently and cook for another 3 minutes.
Add lentils and chicken stock and bring to a simmer. Cook for 20 minutes or until lentils become al dente.
Add sweet potatoes and kale and continue cooking for another 10 minutes or until potatoes are done.
While potatoes cook, bring a smaller pot of water to a simmer. Crack an egg into a small bowl and gently slide it into the lightly simmering water to poach. Let cook for 3–4 minutes; egg white will become opaque. Repeat for each egg.
Serve sweet potato-lentil mixture in bowls and top with poached egg. Garnish with cilantro.