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Sweet Potato + Lentil Soup

Servings: 4

Ingredients

  • 2 Tbsps olive oil avocado oil, or ghee/grass-fed butter
  • 1 large yellow onion diced
  • 3 cloves fresh garlic minced
  • 2 tsps smoked paprika
  • sea salt and pepper
  • 6 cups low-sodium vegetable broth or bone broth
  • 3 cups sweet potato or yam cubed
  • 1 cup green lentils rinsed
  • 1 bay leaf
  • 2 tsps pure maple syrup

For serving

  • toasted pepitas fresh cilantro leaves

Instructions

  • Heat your oil in a large stockpot or Dutch oven over medium heat.
  • Add in onion, and cook 2-3 minutes until tender. Add minced garlic, paprika, sea salt, and pepper to taste, stirring, for 1 minute or until fragrant.
  • Add in sweet potato cubes, and cook for 2 minutes, stirring constantly. Simmer for another 5 minutes and add a little water if needed to prevent sticking.
  • Add in your rinsed lentils, bay leaf, and broth. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20-30 minutes or until sweet potato and lentils are tender.
  • Season with sea salt and freshly ground black pepper to taste, then add in your maple syrup and stir well. Remove bay leaf and discard.
  • Serve hot with toasted pepitas and chopped cilantro.
  • Leftovers will keep 5 days in the refrigerator or up to 1 month in the freezer. Reheat in a saucepan.
  • Enjoy!