Creamy Lentil & Sweet Potato Soup
I made this soup because I wanted to start eating more lentils. They’re affordable, incredibly nourishing, and such an underrated food for your health.
Lentils are packed with plant-based protein, prebiotic fiber to feed beneficial gut bacteria and support healthy digestion, and important nutrients like iron, folate, magnesium, and potassium.
Their combination of protein and fiber also helps support balanced blood sugar, which is important for healthy hormones and steady energy.
So, I created this cozy sweet potato lentil soup. It’s made with whole-food ingredients and warming, anti-inflammatory spices like ginger and turmeric.
It’s nourishing, filling, and so delicious!
Ingredients
1 large sweet potato, cut into 1-inch cubes
1 white onion, diced
1 cup brown lentils, rinsed and drained
1 -2 tbsp grated fresh ginger
½ tsp turmeric
½ tsp coriander
½ tsp cumin
½ tsp smoked paprika
1 can (16 oz) full-fat coconut milk or coconut cream (without guar gum or additives)
3 cups chicken bone broth or vegetable broth
Coconut oil, for sautéing
1 tsp sea salt, or to taste
Directions
In a large pot, sauté the onion in coconut oil until soft and translucent.
Add the ginger, turmeric, coriander, cumin, and smoked paprika. Stir well and cook for about 30 seconds, until fragrant.
Add the sweet potato, lentils, and broth. Stir well and bring to a gentle boil.
Reduce the heat, cover, and simmer for about 20–25 minutes, or until the lentils and sweet potato are soft and tender.
Once the lentils are tender, stir in the coconut milk and gently heat for another 2–3 minutes.
Season with sea salt to taste and enjoy!
