SPINACH, SWEET POTATO & LENTIL SOUP
This hearty veggie soup from Marlien Wright at The Yoga Kitchen is a real winter warmer...
1 large yellow/ brown onion, finely diced
3 medium Jewel (orange fleshed) Sweet Potatoes, grated
½ cup of red split lentils
4 cups of baby spinach, washed and dried
2 teaspoons of turmeric, 1 teaspoon of cumin, 1 teaspoon of garam masala, ½ teaspoon of cinnamon
2 cloves of garli, finely grated or crushed
3 cups of vegetable stock (Health Connections has a great Gluten Free version), or chicken/ beef bone broth
Pink Salt & Black Pepper to taste
Optional: Garnish with some olive oil and nutritional yeast flakes
1. Sauté the onion in some coconut oil until it is soft. Then add the garlic, dry lentils, grated sweet potato, spices and salt, sauté for another minute and then add the stock/ broth.
2. Allow to simmer on low heat for 30 minutes, then add the spinach, and let it simmer for a further 10 minutes. Before serving you can give it a good whizz with your hand blender should you desire a smoother consistency.
3. Serve with a drizzle of olive oil and a sprinkle of nutritional yeast