Sweet Potato and Lentil Soup | Week 1
This soup is a powerhouse of protein, B vitamins, fiber and antioxidants. It’s delicious to eat on by itself, or can be even more savory by adding a handful of greens to the bottom of your soup bowl (for an added boost of nutrients). This soup is geared towards nourishing adrenals and stabilizing blood sugar. Enjoy it for lunch or dinner.
Ingredients
- 1 lb. sweet potatoes
- 1 cup of green or red lentils, soaked and rinsed
- 2 cloves garlic, chopped
- ¼ cup chopped onion
- 4 cups chicken or vegetable broth
- ½ tsp. Himalayan salt
- ½ tsp. ground black pepper
- Chopped cilantro or parsley, to garnish
**Makes 6 servings
Preparation
- Place sweet potatoes, lentils, onion, garlic and broth in a large pot.
- Bring to a boil over high heat, reduce to low heat, cover, and simmer until lentils are very tender (about 30-40 minutes).
- Let soup sit, uncovered, 10 minutes.
I love that you have options with the texture of this soup. You can keep it chunky, or use a blender to puree soup until smooth. Stir in salt and pepper, to taste. When soup is ready to serve, garnish each soup bowl with cilantro.
