Spicy Lentil + Sweet Potato Soup

SoupFebruary is the month we all come to realize, spring is coming…  just not fast enough!

During the winter months we tend to crave warm and hearty meals. It becomes a real challenge for me to eat healthy between mid-February and Spring … my body gets tired of fighting it’s cravings all winter and seeing no reward — no sun or warmth!

Keep those cravings under-wraps by making a healthy soup for lunches throughout the week. I have gotten in the routine of making a big pot of vegetable soup every Sunday — it usually lasts Dan and I four days before running out. Add some lentils and spice to fill you up and keep you warm… I definitely recommend storing portions of it in a few Mason Jar’s to avoid any spillage when you bring it to work as well.

Check out our favourite soup recipe here…

Prep: 15-20 minutes
Simmer: 45-60 minutes


  • 1 tbs coconut oil
  • 3 leeks, chopped and rinsed
  • 5 garlic cloves, chopped
  • Thumb size amount of ginger, chopped
  • 1 tsp cayenne pepper
  • 1 tsp ground cumin
  • 500ml hot water
  • Vegetable stock cube
  • 4-5 big sweet potatoes, chopped and rinsed (peeled or unpeeled)
  • 1 apple, chopped and rinsed
  • 1 cup rinsed red lentils
  • 2 cans of coconut milk


  1. In a large pot combine the coconut oil with leeks, garlic and ginger. Let simmer for 2 minutes.
  2. Add cayenne pepper and the ground cumin. Let simmer for 2-3 minutes stirring occasionally.
  3. Combine the hot water and vegetable stock cube together in a separate bowl. Stir until the stock cube disintegrates fully then add mixture to the pot.
  4.  Add the sweet potato, apple, lentils and coconut milk.
  5. Bring to a boil and then let simmer for 50 minutes.
  6. After 50 minutes of simmering, use a stir stick to blend the mixture.

And that’s it! Enjoy xx

*Oh, and if you’re not familiar with spices (as I wasn’t before this year) don’t be too generous with the Cayenne Pepper — it’s enough to cause your whole house hold a coughing fit — speaking from experience of course!!

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