Just letting you know, this lovely lentil recipe is sponsored by my friends at Farmer’s Direct!
Low fat Lentil Sweet Potato Soup is a one pot wonder! Bursting with flavorful comforting spices, this 30 minute soup makes a satisfying vegan meal even non vegan’s will love!
I never realized how much I needed my fingers until I nearly lost one. Last week I was innocently baking a pie and making this Lentil Sweet Potato Soup when my oven decided to swallow my pinky. It caught on something on the way out and cut/. I grabbed a bandaid and went on my merrily baking soup-making way not thinking much of it.
The next morning when I took the bandaid off it started bleeding again like old-faithful. So I did what any 38 year old would do and texted my mother who advised me that I probably needed stitches.
I reluctantly went to urgent care where they told me it was too late for stitches and I’d have to wear this massive bandage thing with styrofoam in it for a week until it clotted. Most importantly, I was told not to get it wet. Have you ever tried not to get one finger wet? Yeah, not easy…
Who knew cooking could be so dangerous? Now I know why some of my clients avoid cooking like the plague. But I tell you one thing you should not avoid are LENTILS! If you’re not eating lentils, let me tell you why you should be.
Lentils are like the superfood of beans. They’re high in protein and fiber (9 grams and 8 grams), have valuable B vitamins for energy and minerals like phosphorus, manganese and iron to name a few. They’re also low in calories and virtually have zero fat. Psst…if you’re trying to lose weight you better be eating them! A bag of lentils is also a very inexpensive way to make a meal. Seriously, a little goes a long way!
This creamy 30-minute vegan soup is bursting with comforting antioxidant rich spices. Perfect for building up the immune system for cold weather. Naturally sweetened with sweet potatoes and tomatoes so there’s no worrying about additives or preservatives either. We’re ALL NATURAL here! But the absolute best part of this soup are the crunchy mound of lentils you get in every bite.
I got my lentils from Farmer Direct which means these beans are as wonderful as they’ll get. 100% organic, 100% fair trade and 100% farmer cooperative owned. What does all that mean? It means these lentils are harvested by family owned farmers and are organically grown and 100% of the raw materials are sourced from farmer family farmers.
Almost sounds too good to be true doesn’t it?
Farmer Direct is focused on quality. One of their core values is to “provide safe, nutritious food to consumers” and I have to say that makes my heart and belly happy!
Speaking of belly, it’s time to EAT!
P.S. Farmer Direct are now being sold at Whole Foods so go get some!
- 1 cup lentils
- 1½ cup diced sweet potato, ~1 medium sweet potato
- 1 14 ounce can diced no salt added tomatoes
- 1 28 ounce can whole tomatoes
- ½ cup white onion, diced
- 2 cups baby spinach
- 1 tsp extra virgin olive oil
- 6 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp corriander
- 1 tsp ground ginger
- ½ tsp turmeric
- salt & pepper to taste
- Heat a large pot on the stove to medium heat. Add extra virgin olive oil and onion. Sauté until onions soften and are translucent about 3 minutes.
- Add canned tomatoes, sweet potatoes, spices, salt, pepper and broth. Simmer 5 minutes to allow sweet potatoes to soften a bit.
- Next add vegetable broth and lentils. Bring to a boil, then reduce to low heat and simmer 15-20 minutes until lentils soften. Lentils should be soft, but not mushy.
- Add spinach, stir and simmer another 2 minutes.
- Serve immediately or store in the refrigerator or freezer.
Are you eating your lentils? Have you ever had a kitchen accident?