We all really enjoyed this soup! Ava took one bite and said “Yummy!”… that rarely happens!! I decided to puree part of the soup with my immersion blender after taking these photos and it turned out even better. Enjoy!
Sweet Potato & Lentil Soup
Water/Broth for sauté
1 Medium Onion Diced
2 Cloves Garlic, peeled and minced or pressed
1 – 15oz Can Fire-Roasted Crushed Tomatoes
1 Tbsp Minced Fresh Ginger
1 1/2 tsp Turmeric
1 tsp Cumin
1 tsp Ground Coriander
1/2 tsp Ground Cinnamon
1/8 tsp Cayenne
3 Medium Sweet potatoes, peeled & cut into 3/4″ cubes
8 Cups Veggie Broth -OR- 4 Cups Veggie Broth AND 4 Cups Water
1 1/2 Cup Red Lentils – sort and rinse before using
Salt & Pepper
1. Water/broth sauté the onion and cook, stirring frequently for 2 minutes or until the onion starts to soften. (OR water sauté)
2. Add in the garlic, ginger and spices (except the salt & pepper), stir well and cook for about 30 seconds.
3. Stir in the tomatoes and cook for 3 minutes.
4. Add the sweet potatoes, broth/water & lentils. Stir well and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover and simmer for about 20 minutes or until the sweet potatoes and lentils are soft. Taste, season with salt & pepper and serve.
Adapted from a recipe in “The Kind Life“