Servings:

4

Time:

60 mins
INGREDIENTS
  • 1 large or 2 small sweet potato, peeled and chopped into cubes
  • 3 carrots, peeled and chopped
  • 1 onion, peeled and quartered
  • 1 small bulb fennel (optional)
  • 2-3 cloves garlic, crushed
  • 1 tsp cumin and/or turmeric to taste
  • 1 cup red lentils
  • Himalayan sea salt
  • 1 tbsp grated ginger
  • 1 tbsp. EVOO

 

METHOD

  1. Preheat oven to 350℉. Toss the sweet potato, carrots, fennel, onion and garlic in EVOO and spices in a baking dish or tray. Roast for 30 minutes – 45 minutes or until vegetables are tender.
  2. While the vegetables are roasting rinse 1 cup red lentils and transfer to saucepan with 2 cups filtered water and pinch salt. Simmer for 15-20 minutes until cooked.
  3. Allow the roasted vegetables to cool. Transfer in batches to blender – combining with the cooked red lentils, grated ginger and water/vegetable broth. Blend on high until smooth and creamy, adding water or stock as needed.
  4. Serve warm with pumpkin seeds, walnuts, rosemary or yogurt to garnish.

Variations: