Vegan Sweet Potato and Lentil Soup
Ingredients
-
2
Tbsp
safflower oil
-
1
medium
onion, diced
-
2
small
tomatoes, diced
-
1
tsp
fresh ginger, minced
-
1½
tsp
turmeric
-
1
tsp
cumin
-
1
tsp
ground coriander
-
½
tsp
cinnamon
-
⅛
tsp
cayenne pepper
-
pinch
sea salt
-
2-3
medium
sweet potatoes, peeled and cut into ¾-inch cubes
-
7
cups
vegetable broth
-
1
cup
brown lentils, rinsed
-
1
cup
baby spinach or kale
Instructions
- Heat the safflower oil in a large pot over medium heat and sauté the diced onion for about 2 minutes until soft.
- Add the diced tomatoes and minced ginger, cooking for an additional 3 minutes.
- Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and salt, cooking for 2 minutes while tasting for seasoning.
- Add the sweet potatoes, vegetable broth, and rinsed lentils to the pot.
- Bring the soup to a boil, then reduce the heat and cover, allowing it to simmer for about 30 minutes.
- Add the spinach or kale and simmer for an additional 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
123
Total fat
4.6g
Total carbohydrates
16.2g
Total protein
4g
Sodium
0mg
Cholesterol
0mg
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