Today’s blog is a super awesome vegan recipe from my dear friend Jenné Claiborne’s new book Sweet Potato Soul. I love soups so decided to make one of the soups featured in the book, a “Cure-All Lentil Soup”.

This one has a ton of great spices/herbs and ingredients to boost your immunity, and comfort you on those days you feel under the weather.

I also love soups because they are an easy way to consume a lot of nourishing ingredients in a single bowl. Even for the not-so-great-at-cooking, this recipe is perfect for its ease and flavor.

Check out the recipe and more details about the book on today’s video blog

 

Get Jenne’s Book Here

Learn About Jenne’s YouTube channel here

Recipe

2 tablespoons coconut oil

1 cup diced yellow onion

1 cup diced celery

3 garlic cloves, minced

1 cup diced carrots

1 unpeeled white potato, cut into 1⁄2-inch cubes

1 cup dried green lentils, sorted and rinsed

8 cups Veggie stock

 

Herbs/Spices

1 teaspoon fennel seeds

1 teaspoon dried thyme

1 teaspoon celery seeds

1⁄2 teaspoon dried sage

1 bay leaf

1 tablespoon soy sauce

1 teaspoon pepper

Salt to taste

 

Instructions

  1. In a large pot, heat the oil over medium-high heat.
  2. Add the onion, celery, and garlic and sauté́ until the onion is translucent, about 3 minutes.
  3. Add the carrots, potato, lentils, and stock and bring to a boil.
  4. Reduce the heat to medium-low
  5. Add the fennel seeds, thyme, celery seeds, sage, and bay leaf.
  6. Simmer for 30 minutes, or until the lentils become tender.
  7. Season the soup with soy sauce and pepper.
  8. Season to taste with salt

Serve hot.