Gluten-Free, Vegan, Serves 6
- 1 Tbsp Olive Oil
- 2 1/2 cups Sweet Potato cubed
- 1 cup Shallots diced
- 2 cloves garlic minced
- 1 cup celery diced
- 2 tsp dried thyme
- 1 cup turnip cubed
- 2 Tbsp turmeric powder
- 1 cup green lentils
- 4 cups vegetable broth
- 1 cup red lentils
- 2 cups water
- 1 tsp ginger ground
- 1/2 tsp red pepper flakes
- 1 cup spinach
- 1/2 cup parsley
- 1 cup coconut milk
- 1/2 cup cilantro
- 1 tsp lemon juice
- 2 tsp cumin powder
- salt and pepper to taste
Directions:
In a large soup pot, heat the oil. Once heated, add onions, celery, turnip, potato, and garlic. Saute vegetables for 5 minutes or until they start to soften slightly. Season with salt, pepper, and thyme while cooking for an additional 2 minutes. Add in lentils, turmeric, ginger, and cumin. Saute for 1-2 minutes, then add the broth and water. Bring the soup up to a boil, cover, and reduce to a simmer for 30 minutes. Remove from heat and stir in the remaining ingredients.