RECIPES
Creamy Sweet Potato Soup with Red Lentils & Hemp Hearts A great side or full meal for those chilly days RECIPE AND PHOTOGRAPHY BY HEIDI RICHTER Food photographer and recipe developer on Vancouver Island, B.C. THE_ SIMPLE_GREEN
A
THESIMPLEGREEN
super creamy blend of sweet potatoes, red lentils and the flavour and nutrition of hemp hearts. This dairy-free soup has a slight sweetness rounded out with notes of garlic, ginger and optional cider vinegar. Plus, it’s also gluten-free.
Prep Time – 10 minutes Cook Time – 35 minutes
Serves 8
INGREDIENTS
DIRECTIONS
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1. In a large soup pot, heat the olive oil. Add the diced onions, garlic and ginger and cook until slightly browned and fragrant (about 5 minutes). Add the sweet potatoes, turmeric, crushed tomatoes, red lentils and stir to combine. Add in the filtered water and stir to combine. 2. Bring the soup to a boil then reduce heat and let simmer for 25-30 minutes or until the sweet potatoes are easily pierced with a fork and lentils are fully cooked. 3. Remove the pot from the heat. Add in the hemp hearts and coconut milk (and optional apple cider vinegar) and using an immersion blender, puree the soup until smooth. Season with salt and pepper as desired. 4. Serve with a sprinkle of hemp hearts for garnish and fresh cracked pepper.
2 Tbsp. olive oil 2 medium sweet potatoes, peeled and diced 1 small white onion, chopped 2 cloves garlic, minced 1 Tbsp. fresh ginger root, minced ½ tsp. ground turmeric 1 cup split red lentils, rinsed 1 can of crushed tomatoes 5 cups filtered water ⅓ cup hemp hearts 1 cup full-fat coconut milk salt & pepper to taste 2 Tbsp. apple cider vinegar (optional)
Nutrition facts per serving Calories 213; protein 10 g; fat 10 g; carbs 23 g.
76 I Fall Fitness & Food Issue 2023 I IMPACT MAGAZINE