Ingredients:1 tablespoon avocado oil1 cup chopped onion1 cup chopped celery1 cup chopped turnip or potato2 1/2 cups chopped sweet potato2 minced garlic cloves1 teaspoon sea salt1 teaspoon black pepper2 teaspoons dried thyme1 cup green or brown lentilsInstructions: Heat the oil in a large stockpot or dutch oven. Add onions, celery, turnip, potato and garlic and saute for about 5 minutes until everything softens slightly. Season with salt, pepper and thyme and cook about 2 minutes. Add lentils, turmeric, ginger and cumin and saute 1 - 2 minutes, then add the broth and water. Bring the soup to a boil, cover and reduce to simmer for 30 minutes. Remove from heat and stir in almond milk, spinach, herbs, lemon and pepper flakes until spinach has wilted. Serve immediately! For Full Instruction:
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