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Thick & Creamy Lentil Sweet Potato Soup

Most of us move into a new year with the intention to take better care of our bodies by eating cleaner, healthy meals.

For some, eating healthy can seem difficult or not convenient. I am here to remind you that eating healthy does need to be expensive, time-consuming, or difficult.


I am all about creating simple meals that pack a lot of nutrients, and this creamy Sweet Potato Lentil Soup is just that! The more we eat simple foods, wholefoods, and spices, the more we begin to enjoy them and crave them. It's all about altering our tastebuds and mindset. Healthy food does need to be boring, light, or consist only of light salads. What we need are\z nutrient dense, whole foods to fuel our bodies and keep us energized!


This hearty soup consists of simple ingredients and it's super convenient and easy to make if you have an instant pot.


Here's the recipe


Ingredients

  • 2 Cups dried Lentils

  • 3 Cups Mixed greens, loosely packed and roughly chopped

  • 4 cups Sweet Potato cubes

  • 5 Pimentos, chopped

  • 1/4 - 1/3 Cup fresh chopped Chive

  • 2 tsp Mustard seeds

  • 2 tsp Coconut oil

  • 1 1/2 tsp Fenugreek

  • 1 1/2 tsp Turmeric

  • 1 Tbl Paprika

  • 3 tsp Himalayan Pink Salt

  • 1-2 tsp Black pepper

  • 2 tsp Grated Ginger

  • 3 Cups water plus 1 cup of water to add at the end

  • 1/3 Cup Oat Milk or Coconut Milk

  • Squeeze of fresh lemon juice (optional)


  1. Turn on your instant pot on the sauté setting. Once the pot is hot, add the coconut oil, pimentos, chive, mustard seeds, fenugreek, turmeric and paprika. Stir and sauté until fragrant and the pimentos begin to soften.

  2. Add the lentils, sweet potato, black pepper, salt and 3 cups water or veggie stock. Stir to combine, then cover and seal your instant pot and change the setting to pressure cook for 20 minutes.

  3. When the timer is up, release the pressure and remove the cover.

  4. Stir in the grated ginger, chopped greens, oat milk (or coconut milk), 1 cup of water and lemon juice.

  5. Turn off your instant pot, serve and enjoy!

If you prefer a smooth and creamy soup consistency, you can blend this soup before serving.


Note: I used a variety of baby mixed greens consisting of mustard greens, Chinese cabbage, mizuna greens, pak choi, and tatsoi greens.



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