This is an archived post taken from the January 2013 edition of KrantzWellness News.

Prep Time:  30 minutes
Yield:  6 Servings

Ingredients

• 2 Tbsp olive oil
• 1 cup chopped onion
• 2-3 cloves chopped garlic (chop 15 minutes before cooking)
• 6 cups of water
• 1 1/2 cups dried lentils, rinsed and sorted
• 2 large or 3 medium sweet potatoes, peeled and diced
• 1-2 teaspoons grated fresh ginger
• 2 teaspoons curry powder
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• Salt to taste

Directions

1. Heat oil in a soup pot.
2. Add the onion and garlic and saute over medium heat, about 10 minutes.
3. Add the water, lentils, sweet potatoes, and seasonings.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently until the lentils and potatoes are soft, about 30 minutes.
6. Optional:  Can add a dollop of plain yogurt or goat cheese when serving.
7. Enjoy!

*Based on a recipe in the book Vegetarian Soups for All Seasons by Nava Atlas