Lentil and Sweet Potato Soup

A hearty, warming soup for a cool day, filling and nutritious.

 adapted from Christina Anthis, www.thehippyhomemaker.com


2 T extra virgin olive oil
2 onions, chopped
2 tbsp fresh ginger, minced
1 cn tomato paste (13 oz.)
3 sweet potatoes, chopped or grated
1 1/2 c brown lentils
2 c kale
2 zucchinis, sliced
4 clv garlic
2 t turmeric
1 t cumin
1 t coriander
1/2 t ground cinnamon
1/8 t cayenne
1 pn sea salt, to taste


In a medium stock pot, heat the olive oil over low heat and sauté the onion until it is clear.
Add the garlic and ginger, and continue sautéing another 2 minutes.
Stir in the tumeric, cinnamon, coriander, salt, and cayenne pepper and cook for two more minutes.
Pour in 8 cups of the water or vegetable broth and the tomato paste.
Add the lentils and sweet potatoes, and bring to a boil. Turn down to simmer, covered, for 30 minutes.
Tear or chop the kale and add, as well as the sliced zucchinis and allow to simmer, covered, for another 10 minutes.
Serve with brown rice and/or sliced avocado, and enjoy.

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