Recipe: Gingered Sweet Potato Lentil Soup
Plant-based meals are fabulous for heart health, digestive health, and chronic disease prevention. The budget-friendly features in this dish are red lentils and sweet potatoes. Both high in fiber, these starchy all-stars aid in blood sugar stabilization and also feed the good bacteria in our digestive tract, two key areas we’re seeing highlighted for their value in long-term health.
From the plant protein in lentils to the starchy fibers of sweet potatoes, this dish goes a step further with the powerful spices in this dish. Combining ginger and turmeric maximizes their health benefits, as both are anti-inflammatory, support immune system function, and are excellent sources of antioxidants. If you’re looking for a nourishing, anti-inflammatory meal to warm you up from the inside out, this soup is a plant-based powerhouse!
Gingered Sweet Potato Lentil Soup
- 1 Tbsp cooking oil (recommend olive or avocado)
- 3-inch piece of fresh ginger root peeled and coarsely chopped (or 2-3 tsp ground)
- 1/2 tsp ground cinnamon
- 1/2 Tbsp ground turmeric
- 1 cup red lentils, sorted and rinsed
- 4 cups water
- 1 medium sweet potato, peeled and diced into 1/2-inch pieces
- 3/4 cup milk alternative (such as almond, coconut, soy, or oat)
- Salt, to taste
- Warm the oil in a large saucepan. Sauté the ginger, cinnamon, and turmeric into the oil until you can smell the spices, approximately 2-3 minutes. Stir gently throughout so the spices don’t stick to the bottom.
- Add the lentils and stir for 1-2 minutes until coated with the spices. Add the water and sweet potato.
- Bring the mixture to a boil, then cover partially with a lid. Reduce heat to low and simmer for 20-30 minutes, until sweet potatoes are tender and lentils are soft and creamy.
- Turn off the heat and add the milk alternative, stirring to combine.