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Lentil Sweet Potato Soup with Turmeric & Basil

Chef Charles Wiley
Servings 8 people


  • 2 tbsp avocado or grapeseed oil
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 1 each carrot, diced
  • 2 cloves garlic, minced
  • 1 each sweet potato, peeled and diced
  • 1 1/2 tsp turmeric
  • 6 cups vegetable broth (or water)
  • 3/4 cup red lentils (I found them at Sprouts in bulk section)
  • 1 each bay leaf
  • 2 tsp fresh thyme
  • 2 tbsp apple cider vinegar
  • 2 cups spinach, cut into strips (chiffonade)
  • 1/4 cup cilantro
  • 1/3 cup toasted pine nuts


  • Heat a large soup pot over medium heat Add the oil, onion, celery and carrot. "Sweat" for a few minutes until they begin to soften. Add the garlic, sweet potato, turmeric, and salt and pepper. Saut√© a few minutes longer to cook the garlic and toast the spice. Season with a healthy pinch each salt and pepper and stir.¬†
    Add the vegetable broth to the soup pot and bring to a boil. Add the lentils, bay leaf, thyme and vinegar. Simmer 15-20 minutes until lentils are tender. Check seasoning.
    Divide the spinach between 8 warm soup bowls. Ladle the hot soup over the spinach and garnish with cilantro leaves and pine nuts.