From My Kitchen

Ginger, Sweet Potato & Lentil Soup

As the weather begins to cool, I love returning to simple, nourishing foods that feel grounding, comforting, and easy to prepare. This sweet potato and lentil soup is full of warming ginger and turmeric, hearty vegetables, and plant-based protein –perfect for a cozy fall day.

Ingredients

• 2 large sweet potatoes, peeled and cubed

• 1 cup red or brown lentils, rinsed

• 2 carrots, chopped

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1–2 tablespoons fresh ginger, grated

• 6 cups vegetable broth

• 1 teaspoon turmeric

• ½ teaspoon cumin

• Salt and black pepper, to taste

• A few handfuls of chopped greens, such as kale or spinach

• Fresh lemon juice, to finish

• A little olive oil, for sautéing

  
  

Directions

Heat a little olive oil in a large pot. Add the onion, garlic, and ginger and sauté until fragrant and softened.

Add the sweet potatoes, carrots, lentils, turmeric, cumin, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the lentils and vegetables are tender.

Stir in the greens during the final few minutes of cooking. Finish with a squeeze of fresh lemon juice and season with salt and black pepper to taste.

Serve warm and enjoy. 🍁