Easy Sweet Potato Lentil Soup

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Serves 2



1 Tbsp Cold Pressed Olive Oil
1 Tbsp fresh minced ginger
2 Carrots, chopped
Sea Salt and Pepper to taste
1  medium/large Sweet Potato, peeled and chopped
2 tsp curry powder, plus more to taste
2 ½ cupsHealing Broth” or vegetable broth
½ cup canned brown lentils (organic)
1 Large handful washed, fresh organic spinach or baby bok choy


Heat a medium sized pot over med/high heat.  Add the olive oil, ginger and chopped carrots.  Sprinkle with a pinch of salt and pepper, then cook for 5 minutes, stirring occasionally.

Add the sweet potato and cook for an additional 5 minutes, stirring as needed.  Stir in the curry powder.

Add the broth to the pot, cover, and raise the heat to medium-high to bring to a low boil.  Add the lentils and stir to combine.  Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the potatoes are tender with a fork.

Add salt, pepper and additional curry powder to taste (if needed).  Just before ready to serve add in fresh spinach or baby bok choy until just wilted.  Serve with a side of sourdough bread if wanted.

Top with Roasted pumpkin seeds/sesame seeds if desired.

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