Serves: 6 Servings
2 Tbsp safflower oil
1 medium onion, diced
2 small tomatoes, diced
1 tsp fresh ginger, minced
1½ tsp. turmeric
1 tsp. cumin
1 tsp. ground coriander
½ tsp. cinnamon
⅛ tsp. cayenne pepper
Pinch of sea salt
2-3 medium sweet potatoes, peeled and cut into ¾-inch cubes
7 cups vegetable broth
1 cup brown lentils, rinsed
1 cup baby spinach or kale
In a large pot, heat oil over medium heat and saute onion for about 2 minutes, until soft.
Stir in tomatoes and ginger, cooking an addition 3 minutes. Stir in turmeric, cumin, coriander, cinnamon, cayenne and salt and cook for 2 minutes, tasting to make sure its to your liking.
Next add the sweet potatoes, broth and lentils.
Bring soup to a boil then reduce heat and cover, allowing to simmer for about 30 minutes.
Then add spinach (or kale) and simmer for an additional 10 minutes. Enjoy!
Serving Size: 1½ cups • Calories: 123 • Fat: 4.6 g • Carbs: 16.2 g • Fiber: 4.1 g • Protein: 4 g
Recipe adapted from “The Kind Diet” by Alicia Silverstone