Ingredients
Scale
Soup
- 1 large onion, minced
- 3 carrots, peeled and chopped into 1” chunks
- 1 sweet potato, peeled and chopped into 1” chunks
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tbsp ground ginger
- 1/4 tsp ground cayenne
- 1 cup red lentils
- 6 cups vegetable broth
- Sliced almonds, for garnish
Fresh Herb Compote
- 1/2 cup packed parsley
- 1/2 cup packed cilantro
- 1 cup olive oil
- 1/2 tsp salt
Instructions
Soup
- In a large pot, heat the coconut oil over medium-high, then add onions, carrots and sweet potato. Cook, stirring constantly, for 10 minutes, or until just beginning to brown, then add cumin, cinnamon, turmeric, ginger and cayenne and cook for 2 more minutes, or until spices are fragrant. Add lentils and broth then bring to a boil. Reduce to heat to low and simmer, covered, for 40 minutes or until sweet potatoes can be easily pierced with fork and lentils have expanded. Pulse in food processor or blender until ingredients are combined but still rustic and chunky.
Fresh Herb Compote
- Pulse together all ingredients.
- To serve, spoon compote atop soup, and top with sliced almonds and salt and pepper to taste. Serves 4.
- Prep Time: 20
- Cook Time: 40