This recipe was inspired by AllRecipes.com. I have adjusted it to make it paleo-friendly, and I made a few additions to increase the nutrient density even more. I puree this soup, but I imagine it would taste just as good if you left it chunky. This soup has a nice warming effect and is a hit in our house on those cold winter days. I recommend doubling the recipe below.
- 4 cups vegetable broth
- 1/2 cup lentils
- 2 tablespoons coconut oil
- 1 onion, chopped
- 2 large sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 1 apple, peeled, cored, and chopped
- 1/2 teaspoon minced fresh ginger
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 cup spinach, finely chopped
- Optional - any extra veggies you love and have in the fridge. Chop them up and stick them in!
- Add vegetable broth and lentils to crock pot and begin cooking on high heat.
- In a large skillet or pan heat coconut oil over medium-high heat until hot. Add chopped onion and cook for 5 to 7 minutes or until tender.
- Add onions and the remainder of ingredients to crock pot. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
- Using an immersion blender, puree the soup in the crock pot. Alternatively, you may use a regular blender and puree in batches. Bring back to a simmer over medium-high heat, about 10 minutes.