I live on this soup in the winter. Nothing beats coming home to a warming bowl of comforting soup when its cold outside. I make a big batch of this soup and reheat it for dinner all week long without getting tired of it. The next week I’ll switch it up with another dish – something about variety being the spice of life. Then I quickly go back to this soup recipe the following week. The jury is still out about variety, I think this soup might be the spice of life. It tastes like it to me.
I have high standards for winter food. I want it to be warm enough to heat my body up after a long day out in the cold. I want it to really fill my stomach like only comfort food can, but I don’t want to feel heavy of lethargic after eating. I want it packed with nutrients to help me stave off the infamous winter flu and cold season. And, I want it to be easy to prepare for those days I would rather be snuggled up with a good Netflix marathon than slicing dicing stirring and whisking for hours in the kitchen. Those are some pretty tall orders.
This soup meets all the requirements. The sweet potatoes and lentils are healthy carbs that leave you feeling pleasantly full after eating this steaming soup and thanks to the warming spices in this dish, a bowl will warm you right up. All of the ingredients are packed with nutritional value and it comes together in a jiff. Throw all the ingredients in a pot and let it simmer. No stirring necessary. The hardest part, is to dice up the veg. After that you are free to start a Netflix marathon while waiting for dinner to cook itself.
One of my favorite winter recipes, this soup if full of warming winter flavors and hearty vegetables. And it is SO easy to make. Throw all the ingredients in a pot, and let it simmer. Thirty minutes later dinner is served. A no fuss one pot meal.
- 2 medium sweet potatoes (, cut into 1/4 inch dice)
- 1 yellow onion (, cut into 1/4 inch dice)
- 2 stalks celery (, cut into 1/4 inch dice)
- 2 carrots (, cut into 1/4 inch dice)
- 1/2 cup red lentils (, rinsed thoroughly)
- 2 cloves garlic (, minced)
- 1/4 cup coconut nectar
- 2 bay leaves
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon allspice
- 32 oz vegetable stock
- Salt and pepper to taste
- Add all the ingredients, except the salt and pepper, to a large soup pot or Dutch oven. Bring to a boil and simmer for 30-40 minutes until the vegetables and lentils are cooked through. Season with salt and pepper to taste and simmer for 5 more minutes.