I always like to reflect and think about how I was introduced to a certain food and what I wish was available as information to me. If someone would have told me part of my journey needs to be incorporating different foods into the lifestyle in order to sustain. Lentils would have been on that list early on. Growing up my family didn’t make lentils, I was unfamiliar with, what they were and how to cook them. Little did I know they are helpful in making other vegan food items we are familiar with without harming the animals like meatballs, meatloaf and hash. Today, I’m going to share a recipe I made on my InstaStory and I it’s very filling plus my daughter loved it.
Recipe: Lentil and Sweet Potato Soup with Spinach
2 medium sweet potatoes, peeled and cut into cubes
2 cups of lentils
6 cups of vegetable broth
4 cups of fresh spinach
1 cup of grape tomatoes, halved
1 tablespoon of olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon ginger
1 teaspoon cayenne pepper, cumin and cinnamon
Salt and Pepper (optional)
- Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant or garlics light brown. Add sweet potatoes, ginger and cinnamon for about 5 to 7 minutes let that cook. We are not looking to soften the sweet potatoes but we are seasoning them and coating them in light oil.
- Stir in lentils, vegetable broth, tomatoes, cumin and cayenne pepper. Cook on low heat for 35-40 minutes or until lentils are cooked and sweet potatoes are soft.
- Add the fresh spinach and stir if necessary. Add additional cinnamon, salt and pepper to taste. Serve warm!
Let me know if this was easy and filling.. I’ll add more recipes if you want more!