DR. NATASHA TURNER ND'S BLOG

Lovely Lentil Soup (Serves 4)

Posted March 20, 2012

2 tablespoons extra-virgin olive oil
1 sweet potato, peeled and diced
1 large onion, chopped
4 cloves garlic, minced
1-inch piece fresh ginger root, peeled and minced
1 tablespoon curry powder
1 teaspoon cinnamon
1 teaspoon sea salt
1 cup dry red lentils
4 cups vegetable stock
2 tablespoons tomato paste

Heat the olive oil in a large saucepan over medium heat. Add the sweet potato, onion, garlic and ginger and cook until vegetables are softened. Stir in the curry powder, cinnamon and sea salt and cook for a few more minutes. Add the lentils, vegetable stock and tomato paste and mix well. Bring to a gentle boil, reduce heat and then simmer covered for 30 minutes or until lentils are cooked. Remove from the heat and serve.

Nutrition Information (per serving):
Calories 325 | Carbohydrates 44.5 g | Protein 16 g | Fat 9 g | Fibre 7.5 g

Filed under: Featured Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.