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.