The first vegan cookbook I ever purchased was Vegan Planet by Robin Robertson*. It was during the season in my life that my oldest son likes to refer to as “the time when we weren’t eating healthy.” I refer to it as the time when I didn’t realize the benefits of eating a plant-based diet.
But the Lord knew He would bring me to this place, so He gradually encouraged me to go meat-free on more than just Monday. I started by exploring vegan and vegetarian cookbooks in our local library until I stumbled upon Vegan Planet*.
One of my favorite recipes from the book is Robin’s “Indian-spiced Lentil Soup” on page 78.
sweet potato lentil soup
Prep Time: 10-15 minutes
Cook Time: 60-70 minutes
- 1 small onion, diced
- 1 celery rib, chopped
- 2 garlic cloves, minced
- 1 small sweet potato, peeled & diced
- 1-14.5 oz. can diced tomatoes
- 1 tsp. ground ginger
- 1 tsp. ground cumin
- 1 tsp ground coriander
- 1 ½ cups dried brown lentils
- 6 cups water
- ½ cup cilantro leaves, minced
- ½-3/4 tsp. salt
- Dashes of pepper
In a stock pot, sauté onions, celery and garlic in a little water until onion is translucent (about 5 minutes)
Add sweet potatoes and sauté 5 minutes more.
Add water, tomatoes and seasonings except the cilantro. Bring to a boil, then reduce heat and simmer for 50 to 55 minutes until the lentils and sweet potato are cooked through.
Add cilantro and cook 10 minutes more.
As with most soups, this one tastes even better the second day when the flavors have fully developed.
This soup freezes well, so make some extra and keep on hand when you need a meal in a pinch.
*I am an Amazon associate. If you purchase the cookbook through this link, it will provide a small credit to my account.
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