Vegan Sweet Potato and Lentil Soup
 
 
Recipe adapted from "The Kind Diet" by Alicia Silverstone
Serves: 6 Servings
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 of 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
  1. In a large pot, heat oil over medium heat and saute onion for about 2 minutes, until soft.
  2. Stir in tomatoes and ginger, cooking an addition 3 minutes. Stir in turmeric, cumin, coriander, cinnamon, cayenne and salt and cook for 2 minutes, tasting to make sure its to your liking.
  3. Next add the sweet potatoes, broth and lentils.
  4. Bring soup to a boil then reduce heat and cover, allowing to simmer for about 30 minutes.
  5. Then add spinach (or kale) and simmer for an additional 10 minutes. Enjoy!
Nutritional Information
Serving Size: 1½ cups • Calories: 123 • Fat: 4.6 g • Carbs: 16.2 g • Fiber: 4.1 g • Protein: 4 g • WW Points+: 3 pts
Recipe by Eat Yourself Skinny at https://www.eatyourselfskinny.com/vegan-sweet-potato-and-lentil-soup/