Thai Sweet Potato And Red Lentil Soup


2 large organic onions, peeled and coarsely minced
2 large organic garlic cloves, minced
4 large organic sweet potatoes, washed, ends trimmed and yucky parts removed
1 large organic yellow or white potato, washed, yucky parts removed
½ cup organic red lentils (small and orange looking), rinsed
1½ - 2 L spring or filtered water + 1 low-sodium organic vegetable bouillon cube, or low-sodium organic vegetable broth (if you're not vegan, feel free to use low-sodium organic chicken broth if you prefer)
1 small can (160 ml) or ½ regular size can organic coconut milk (full fat)
½ tsp organic cayenne powder (if you like spicy foods, increase to 1 tsp)
½ tsp organic paprika powder
freshly ground organic pepper, to taste
1 tsp fine grey sea salt
organic raw hazelnuts, chopped (optional)


In a large soup pot, on medium heat, add a generous drizzle of olive oil (about 2-3 Tbsp), and cook the onion for a minute while you cut all the potatoes in big chunks (approx. 1").

Add the potatoes and the garlic to the onion and cook for about 6-8 minutes, stirring often, until everything starts to roast just a bit.

Add the red lentils and stir. Add the water (or broth is using) and increase the temperature to high to bring to a boil (you want to have the water level about an inch or two over the potatoes/lentils).

Once it's boiling, add the bouillon cube and mix until it's almost all dissolved (ignore if using broth). Cover and reduce temperature to medium-low. Cook for about 20 minutes, add the spices (except salt) and the coconut milk, mix well, and let cook for a few more minutes.

Add the salt, mix and serve right away.

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Recipe Intro From eyecandypopper
Vegan, Paleo, Gluten Free