I was craving a hearty soup without the typical Indian spices that I use. So I mixed things up and came up with this yumminess. Made a big batch so we had some quick lunches for on the go during the week…..food prep is everything in our house. 

Serve with a dollop of organic full fat yogurt or sour cream or some gluten free garlic toasts if you like. It also hits the spot as is, satisfying all flavors ☺

Ingredients:

• 2 cups green lentils (soaked overnight)
• 1 Tbsp extra virgin olive oil
• 1 Tbsp organic Ghee
• 1 red onion (diced)
• 3 carrots (chopped)
• 3 large celery ribs (chopped)
• 1 large size yam (chopped)
• 1 large can organic diced tomatoes
• 4 handfuls spinach (chopped)
• 1 Tbsp smoked paprika
• 1 tsp cumin powder
• 1 tsp cumin seeds
• ½ tsp fennel seeds
• ½ tsp garlic powder (optional)
• 1 tsp sea salt
• 1 quart organic vegetable broth (you can use organic bone broth if preferred)
• 2 cups water
• Garnish with sprouts or cilantro and some hemp seeds (optional)

Recipe:

1. Make sure to presoak the lentils which makes them way easier to digest and speeds up cooking time.
2. Chop all ingredients above.
3. In a large pot, add olive oil over medium heat and add onion, celery, carrots and cook 4-5 minutes until onions are clear. 
4. Move ingredients to one side of pot. Add ghee to centre of pot and allow to melt, add all spices on top of ghee and cook for about 1 minute until fragrant.
5. Add sweet yam and lentils and mix all ingredients together.
6. Add can of tomatoes, broth, water, salt and stir to combine. Note: if you prefer a soupier consistency, add more water. 
7. Cook covered for about 15/20 minutes on medium heat, until lentils and sweet potato are cooked. During last 5 minutes, add in spinach.
8. Remove from heat. Add salt/pepper as desired. Serve to serving bowls, garnish with greens or cilantro. Set an intention to get nourished ☺
9. Serve leftovers in glass storage containers in fridge for the week.