Articles & Recipes

Morrocan Spiced Sweet Potato and Lentil Soup

Ashley Sperber - Friday, January 27, 2017
Morrocan Spiced Sweet Potato and Lentil Soup

Ok, so it's January and still cold... for at least the next 3 months.  Awesome!  So how do we sustain in the frigid weather?  With warming foods of course!  When I say warming foods, I don't just mean that they are temperately hot, I also mean that they are comprised of spices that warm our body.  Also, when I say spice, I don't just mean pungently spicy like hot peppers, I also mean Eastern flavors like ginger, cinnamon, turmeric etc! 

This recipe is a very easy, hearty, nutritious and flavorful soup that is sure to satisfy you, as much as any meaty stew would.  It's packed with vegan protein and plenty of anti inflammatory properties!  Spices help support healthy circulation, digestion and immunity, which are all incredibly necessary during the cold months!

I used garam masala seasoning as the "Moroccan" spice, and it can generally be found at most grocery stores, or made from spices you likely already have in your pantry.  

serving size: 6-8
total time: 45 mins

For spiced sweet potatoes:

  • 2 cups diced sweet potato, in 1/2 inch cubes
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon garam masala seasoning
  • 1 tablespoon turmeric 
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
Soup:
  • 1 tablespoon extra virgin olive oil
  • 1 cup onion, diced
  • 2 cloves garlic, roughly chopped
  • 1/2 cup uncooked lentils
  • 1 tablespoon garam masala
  • 1 tablespoon turmeric
  • 1 tablespoon sea salt
  • 2 quarts low sodium organic vegetable stock or alkaline water
  • 2 cups kale, washed with stems removed
Preheat the oven to 400 degrees.  After dicing the washed sweet potatoes, dress them in the olive oil.  Mix all of the spices together evenly and then coat the potatoes, tossing until the spices are well distributed.  Bake them in the oven for 20 minutes, turning as needed halfway through.  

In the meantime, heat the olive oil in a dutch oven or large pot over medium heat.  Add onion and garlic, and allow to cook for 3 minutes.  Add the lentils and seasonings, and allow to cook for 3 more minutes.  Add the 2 quarts of stock or water and stir.  Allow to simmer for 10 more minutes.  Reduce the heat to medium low if the liquid starts to boil.  

 

Remove the potatoes and add them them to the soup with the kale.  Stir the ingredients until they are all evenly incorporated and submerged under the liquid.  Cover and allow soup to simmer for 5-10 more minutes.  Taste the soup and add more salt, as needed. Serve immediately or allow to cool before storing in the refrigerator or freezer.  The flavor increases over time!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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