Sweet Potato, Basil and Red Lentil Soup


2 tbsp extra virgin olive oil
1 onion, chopped
1 red pepper, diced
2 sweet potatoes, chopped
3/4 cup red lentils, rinsed
1/3 cup fresh basil, chopped
2 tsp turmeric
sea salt, pepper, and dulse powder to taste
2 vegetable bouillon cubes
4 -6 cups water
2 cups chopped fresh shitake and/or oyster mushrooms


Heat olive oil in large saucepan pan low jeat. Add onion and mushrooms and cook until onions are transparent. Add lentils and sweet potatoes, cook for an additional 10 minutes, stirring constantly. Add peppers and any other vegetables you wish to add. Add fresh basil. Add water, turmeric, salt, pepper, dulse powder, and bouillon cubes. Simmer on low heat for about 1 hour or until sweet potatoes are tender. Serve as is or puree in blender before serving.

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