Lentil Sweet Potato Soup

I want to remember the weather activity of this year. It's been epic. And if you don't believe in climate change, maybe these photos may change your mind.

There's more hoarding happening in British Columbia at the moment. After a year of murder hornets, record breaking fires in Lytton and the heat dome, on Friday November 12th an extreme downpour known as an atmospheric river started the rain. And rain it did. The rain lead to closures of major highways into the province and the flooding of a great deal of BC's farmland. And as the province starts to dry out, another system is on its way in.

And as our supply chain slows down from road closures, the public has started to worry and hoard. But it's not just toilet paper and sanitizer, it's meat and eggs and fresh produce. So what better way to use up some of those dry goods that were bought in 2020 and make a satisfying soup that will leave your stomach and wallet full?

So here's a quick and easy soup recipe to warm your soul. To use up all those lentils you bought last year when you were being scared into it.

If you don't think you really like lentils, I would ask you to reconsider. Lentils are little power houses! Packed with protein, fibre and a ton of minerals that you just don't get in this volume. They are quite easily digested, well, easier than their legume cousins. Just try this recipe and you will see what I mean.

What you need:

1 cup dry lentils, (black, green or brown will work)

1 cup diced onion

1 tbsp minced garlic

1 1/2 tbsp curry powder

1 tbsp oil

3 cups chopped sweet potato, (1 large)

2 carrots, chopped

4 cups vegetable stock

1 cup of leafy greens, (kale, spinach, arugula)

Salt and pepper

Cilantro for garnish


  1. Rinse the lentils in cold water and remove any stones and prep all your ingredients

  2. Over medium-high heat the oil in a large saucepan

  3. Add in the onion and sautee until soft

  4. Add in the garlic, ginger and curry powder, stir until fragrant

  5. Toss in lentils and stir to combine

  6. Add in stock, potatoes and carrots and bring to a soft boil, cover and let cook for about 20 minutes, until the lentils are cooked and vegetables are soft

  7. Add in milk, if using - I used soy, but coconut would be great!

  8. Stir in greens

  9. Salt and pepper to taste

  10. Garnish with cilantro

That's it!

The soup will thicken as it sits, so I put mine on top of some rice. But you can always add a little more broth to thin it out.

You're welcome.

Until the next time, Be safe



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