Ingredients
Directions
In a large pot over medium heat, add the water with the spices and salt.
Cook for a couple of minutes, and then add the onion, garlic, and sweet potato.
Stir through, cover, and cook for about 7–8 minutes, stirring occasionally, until the onions have started to soften.
Add all remaining ingredients except ginger, and increase heat to high to bring to boil.
Once at a boil, reduce heat to medium-low, cover, and cook for 20–25 minutes, until lentils are fully dissolved.
Add fresh ginger, stir through, and serve.
Chef's Notes
Greens Boost
A great way to boost your intake of greens? Add them to stews, just long enough to wilt before serving. For this soup, spinach is a great option.
Serving Suggestions
This soup is spectacular straight up. For a more substantial meal, serve over cooked organic rice or millet, or paired with a hearty, organic whole-grain bread.
Freezing
This soup refrigerates and freezes well. After freezing, the sweet potatoes will become softer and break down some with thawing — that’s the only difference.
Recipe from Let Them Eat Vegan by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
Directions
In a large pot over medium heat, add the water with the spices and salt.
Cook for a couple of minutes, and then add the onion, garlic, and sweet potato.
Stir through, cover, and cook for about 7–8 minutes, stirring occasionally, until the onions have started to soften.
Add all remaining ingredients except ginger, and increase heat to high to bring to boil.
Once at a boil, reduce heat to medium-low, cover, and cook for 20–25 minutes, until lentils are fully dissolved.
Add fresh ginger, stir through, and serve.
