A nutrient-dense, plant-powered blend of creamy sweet potatoes and protein-rich lentils, infused with an aromatic symphony of anti-inflammatory spices for a metabolism-boosting, cozy meal.
Ingredients
- 2 Tbsp safflower oil (or avocado oil for high-heat stability)
- 1 medium onion, diced
- 2 small tomatoes, diced
- 1 tsp fresh ginger, minced (potent antioxidant)
- 1 1/2 tsp turmeric
- 1 tsp cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/8 tsp cayenne pepper (metabolism booster)
- Pinch of sea salt
- 2-3 medium sweet potatoes, peeled and cut into 3/4-inch cubes
- 7 cups vegetable broth (low-sodium recommended)
- 1 cup brown lentils, rinsed
- 1 cup baby spinach or kale (phytonutrient-dense greens)
Recommended Ingredients:
Organic Turmeric Powder: View on Amazon >
*Expert Tip: Turmeric contains curcumin, which is better absorbed when paired with the healthy fats in this recipe.
Bulk Brown Lentils: View on Amazon >
*Expert Tip: Lentils provide clean, plant-based protein that helps stabilize blood sugar levels.
Instructions
- In a large pot, heat oil over medium heat and saute onion for about 2 minutes until translucent.
- Stir in diced tomatoes and minced ginger, cooking for an additional 3 minutes to release the aromatics.
- Add the turmeric, cumin, coriander, cinnamon, cayenne, and salt. Toast the spices for 2 minutes to unlock their full flavor profile.
- Incorporate the sweet potatoes, vegetable broth, and rinsed lentils.
- Bring the soup to a gentle boil, then reduce heat to low. Cover and simmer for 30 minutes until lentils are tender.
- Fold in the spinach or kale and simmer for a final 10 minutes until the greens are wilted and vibrant. Serve warm.
Kitchen Tech Tip:
For the best heat distribution and even simmering of the lentils, use a heavy-bottomed Enameled Cast Iron Dutch Oven [View on Amazon].
Professional Culinary Notes
This soup is excellent for meal prep. Store in airtight glass containers in the refrigerator for up to 4 days.
Freeze in portion-controlled servings for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop. Add a splash of broth or water if the lentils have absorbed excess liquid during storage.
