About the Recipe
Ingredients
1 large sweet potato (about ¾ lb), peeled and diced
½ cup red lentils, rinsed
½ large onion, chopped
1–2 garlic cloves, minced
1 tbsp fresh ginger, minced
2 tsp coconut oil or olive oil
½ tsp ground cinnamon
½ tsp ground cumin
¼ tsp cayenne pepper, adjust to taste
2 cups vegetable broth
½ cup coconut milk, canned and full fat
Juice of ½ lime
Sea salt and black pepper, to taste
Fresh cilantro, parsley, or microgreens for garnish
Preparation
In a medium pot, sauté onion, garlic, and ginger in coconut oil until fragrant, about 5 minutes.
Add cinnamon, cumin, and cayenne, then stir for 1 minute.
Stir in sweet potato, lentils, and broth. Bring to a boil, then reduce to a simmer for 20 to 25 minutes until tender.
Stir in coconut milk and lime juice. Blend until smooth using an immersion blender or by transferring carefully to a countertop blender.
Season with salt and pepper. Garnish with herbs and serve hot.