Winter Lentil Soup
Vegetarian | Gluten Free
Serving Size 4
Total Time 45 Minutes
1 small sweet potato, cut in small cubes
1/2 yellow onion, diced
1 clove garlic, grated or minced
1 cup cherry tomatoes
1 tsp paprika
1 tsp coriander
2 tsp cumin
couple pinches of cinnamon
1/2 tsp turmeric
2.5 cups chicken or vegetable broth
1 cup green lentils
1 zucchini, chopped in small cubes
2 handfuls of spinach, roughly chopped
Place dry lentils in a bowl and add water to cover, soak until needed for recipe (drain and rinse in colander).
Preheat oven to 350, spread sweet potatoes out on a pan, drizzle with olive oil, salt and pepper. Cook for 30 minutes or until sweet potatoes are soft.
In a large pot over medium low heat, add extra virgin olive oil.
Saute onion and garlic until onions are soft.
Add in whole tomatoes, season with salt and pepper and mix.
Cover pot and let tomatoes cook, until skin breaks and tomatoes can be popped easily with a spoon.
Add in spices (cumin, paprika, cinnamon, coriander, and turmeric) plus 1 tsp salt and 1/4 tsp black pepper and mix well.
Add in lentils and chicken stock, bring chicken stock to a simmer and let cook until lentils are soft, about 30 minutes.
Once lentils are soft, add in zucchini, spinach, and roasted sweet potato.
Season with salt and pepper.
tips & tricks
Lentils are a great budget friendly protein. Store in airtight container and keep as a kitchen staple.
For vegetarian option sub chicken stock for vegetable stock.
Mix and match your vegetables - kale, carrots, broccoli and cabbage are all great options.
Great option for meal prepping - make lentils simple with onions, garlic, broth, salt and pepper. Store in an airtight container and add to soups, salads, dinner sides.