Hearty Lentil n' Sweet Potato Soup

When I started with this recipe, I had my doubts. 

I'm not a lentil expert, nor do cook with sweet potato often. But, as I've said in some of my other recipes, soup is SOUPER forgiving (get it?) and it turned out wonderful!

Soup is one of my favourite dishes and I like to make at least one batch per week! It's very simple to prepare, the food is partially digested so it is very easy on the tummy to break down, and you can pack so many nutrients into one satisfying bowl.

This soup is perfect for a cold day to fill your tummy and warm your heart :)

Hearty Lentil n' Sweet Potato Soup


2 tbsp coconut oil
2 tsp ground thyme
1 tsp garam masala spice
1/2 tsp ground cumin
1 medium onion, diced
4 garlic cloves
5 tomatoes, diced
6 C vegetable stock
1/2 C green lentils, soaked overnight**
2 small-ish sweet potatoes, diced into 1" cubes
4 big leaves swiss chard, stems removed, and chopped small

** soaking the lentils or beans overnight helps to reduce oligosaccharides (an indigestible complex sugar). It makes them more easily digested and should leave you less gassy! Make sure to rinse the lentils before adding them to the soup.


In a large sauce pan, melt the coconut oil on low-medium heat.

Add the thyme, garam masala, cumin, and onion. Cover with lid.

When the onions start to look transparent (around 3-5 minutes), add the garlic and tomatoes. cover again for 2 minutes.

Add the vegetable stock, soaked and rinsed lentils, sweet potato and swiss chard. 

Cover the soup for 35-45 minutes, or until the sweet potato and lentils are soft.

Makes 6-8 bowls.

Optional: Grated parmesan cheese would taste SO good as a garnish. 
I always suggest buying organic and/or local cheese.


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