Serves 4-6
Fall is officially here and with it comes the autumn leaves, delicious soups and hearty meals!
Chef Lauren Kretzer has shared with us her go-to Fall meal: Sweet Potato Red Lentil Soup.
We just love a good soup in the Fall and this one combines several of our top pantry essentials and Fall produce favs - sweet potatoes and lentils. And with nutrient-packed coconut oil, ginger, and turmeric this soup is super healthy!
Try Lauren’s delicious soup, and be sure to check out our other Fall recipes like Sweet Potato Empanadas, and Cranberry Orange Scones.
Ingredients
2 Tbsp coconut oil
1 medium yellow onion, chopped
3 cloves garlic, minced
1” piece of ginger, peeled and minced
1 medium carrot, chopped
1 stalk celery, finely chopped
1 small red bell pepper, chopped
1 medium sweet potato, peeled and diced
1 tsp ground turmeric
1 bay leaf
2 tsp sea salt
1/4 tsp freshly ground pepper
1 cup red lentils
6 cups vegetable stock or water
1-2 Tbsp lemon juice, to taste (optional)
Prep
Rinse and drain your red lentils. Set aside.
Method
In a large pot, heat coconut oil over medium high heat until simmering.
Add chopped onion, minced garlic, chopped carrots, finely chopped celery and minced ginger and sauté until softened, about 3-5 minutes.
Add chopped red bell pepper, diced sweet potato, turmeric, bay leaf, sea salt, and freshly ground pepper.
Stir until vegetables are coated with the seasonings and cook for an additional 3-4 minutes.
Add vegetable stock and red lentils.
Bring to a boil, then immediately reduce heat to medium low.
Simmer partially covered, for 30-35 minutes or until the sweet potatoes and red lentils are soft.
Remove bay leaf.
Using an immersion blender, purée soup to desired consistency.
Add lemon juice to taste (1-2 Tbsp) and check for additional sea salt, if needed.
Notes + Serving Tips
Serve hot.
Store refrigerated for up to 3 days.
