Red Lentil & Sweet Potato Soup

Today, during our month of healthy(ish) recipes, we are making a super simple and extra delicious Red Lentil & Sweet Potato Soup. This vegetarian (or vegan) soup can be made quickly with ingredients readily available in your house or at your local grocery store. We like our version of this soup to be on the spicy side, but by omitting the chilies it is quite mild. Serve with naan bread or pappadums. It will keep in the fridge for several days and only get better with age.

RED LENTIL & SWEET POTATO SOUP

Ingredients:

• 2 tbsp coconut oil

• 8 cloves garlic; thinly sliced

• 1” piece of ginger; peeled & minced

• 1 onion; thinly sliced

• 1tbsp turmeric

• 1tbsp cumin

• 1tbsp coriander

• 1.5 cups red lentils

• 1 medium sweet potatoes; diced

• 3 cups coconut milk

• 2 cups water or vegetable stock

• 1 cup cilantro; chopped

• 2 limes

• 1 Thai red chili, sliced (optional)

• 1tbsp mint chutney (optional)

Directions:

Heat the coconut oil in a pot; add the garlic & ginger; cook about 3 minutes until it starts to brown. Add onion and a pinch of salt and cook for another 2-3 minutes. Once the onion has cooked add the spices and cook 30 seconds; add the lentils, sweet potatoes and stir for a minute. Add coconut milk and water. Season with salt and add 1/2 of the chopped cilantro. Add the Thai chili if using. Cook for 25-35 minutes, stirring occasionally until the sweet potato is cooked and the lentils have broken down. Taste for seasoning and add the juice of the limes, the mint chutney and the remainder of the chopped cilantro.

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