Sweet Potato Lentil Soup

Name: Sweet Potato Lentil Soup
Ingredients: 2 tbsp coconut oil; 1 tsp curry paste; 1/2 cup leeks, diced; 1 onion, diced; 1 apple, peeled, cored, and diced; 2 tsp ginger, grated; 1 medium sweet potato, diced; 6 cups vegetable stock; 1/2 cup red lentils* (*Soak lentils overnight with 1 tsp baking soda; rinse well before adding to soup); 1/2 coconut milk; 2 garlic cloves, minced; Juice of ½ a lime; Salt and pepper ((to taste)); 1/4 cup cilantro ((garnish))

Sweet potatoes are an excellent source of beta-carotene. Lentils are a great and inexpensive source of protein and an excellent source of fibre.

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Prep & Cook Time: 45

Course: Mains

Servings:

Ingredients

2 tbsp coconut oil
1 tsp curry paste
1/2 cup leeks, diced
1 onion, diced
1 apple, peeled, cored, and diced
2 tsp ginger, grated
1 medium sweet potato, diced
6 cups vegetable stock
1/2 cup red lentils* *Soak lentils overnight with 1 tsp baking soda; rinse well before adding to soup
1/2 coconut milk
2 garlic cloves, minced
Juice of ½ a lime
Salt and pepper (to taste)
1/4 cup cilantro (garnish)

Instructions

With the heat on medium-high, add coconut oil to the soup pot. Once melted, add onions, leeks, and curry paste. Sauté until onions are translucent (approx. 5 minutes). Add apple, ginger, and yam. Season with sea salt and pepper. Gently cook for an additional 5 minutes.
Add stock and lentils. Cover, bring to a boil, and return to a simmer for 20 minutes.
Once yams are tender, add coconut milk, garlic, and lime juice. Blend until smooth with an immersion blender. Garnish with fresh cilantro before serving.

Notes

Photo by Amber Baker

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