Moroccan Sweet Potato and Lentil Soup

• Vegan
• Gluten free

• Produce

  • 1 (16 oz sweet potato, large
  • 1 cup Brown lentils
  • 1 Carrot, diced (1/2 cup, large
  • 1/2 cup Cilantro, fresh
  • 1 tsp Coriander, ground
  • 3 cloves Garlic
  • 2 tsp Ginger, fresh
  • 1 (14.5 oz can Tomatoes, petite
  • 1 1/2 cups Yellow onion

• Canned Goods

  • 6 cups Vegetable broth

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 tsp Paprika
  • 1 Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin, ground

Found on cookingclassy.com

Ingredients

• 3 Tbsp olive oil
• 1 1/2 cups chopped yellow onion
• 1 large carrot, diced (1/2 cup)
• 3 cloves garlic, minced (1 Tbsp)
• 2 tsp peeled and minced fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric
• 1 tsp paprika
• 1 tsp ground cinnamon
• 6 cups vegetable broth, then more if desired
• 1 (14.5 oz) can petite diced tomatoes
• 1 large (16 oz) sweet potato, peeled and diced into 1/2-inch cubes (3 cups)
• 1 cup brown lentils, picked over and rinsed
• Salt to taste
• 1/2 cup chopped fresh cilantro

Directions

• Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add onion and carrot and saute 4 minutes. Add garlic and ginger and saute 1 minute longer. Add remaining 1 Tbsp olive oil, cumin, coriander, turmeric, paprika and cinnamon. Saute 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt to taste. Bring to a light boil then reduce heat to medium-low, cover pot and allow to simmer, stirring occasionally until sweet potatoes are soft and lentils are tender, about 25 - 30 minutes. Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro.
• Recipe source: Cooking Classy