Recipes // Breakfast // Coconut-Sweet Potato-Lentil Soup

Coconut-Sweet Potato-Lentil Soup

6-8 Servings
  • 1 cup lentils (soaked for 15 minutes water with 3 inches of kombu sea vegetable)
  • 5 cups water
  • 2 tablespoons sesame oil
  • 1 tablespoon turmeric, fresh or dried
  • 2 tablespoons mild curry powder— you can leave this out if you want, but I love it! (the mild curry shouldn’t bother the GERD)
  • 2–3 small to medium sweet potatoes
  • 2 heaping tablespoons sweet white miso (or chick pea soy free miso), diluted with soup broth
  • 1 cup coconut milk
1 tablespoon sea salt
  • 2 tablespoons mirin
  • 2 tablespoons tamari or coconut aminos (soy free)
  1. Rinse your soaked lentils and kombu. Chop kombu into small pieces and put them in your cast-iron soup pot along with the lentils and water. Bring to a boil and skim off the gassy foam that rises to the top. Lower your heat to medium low.
  2. Add in sesame oil, grated ginger, turmeric and sweet potatoes. The thing that makes this soup so yummy is when all the flavors merge together, so cook it slowly for an hour on simmer. If you don’t have time, keep it on medium and cook for 45 minutes.
  3. Once your sweet potatoes are soft the soup is ready for the miso, so dilute it in a small bowl with a couple ladles of broth and then add it in. Make sure heat is on low so you don’t boil out the benefits of the miso. Add in the coconut milk. I use only organic because it doesn’t have any added preservatives and sulfites. Sulfites irritate the digestive tract. I add the mirin and tamari the last 30 minutes of cooking. Mix it and enjoy!
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