More Food for the Soul from a Disorganized Cook

I’ve been dealing with some weird allergy issues and so in an attempt to fulfill my need for yummy things and try to avoid the things that make me react, I’ve been eating a lot of nourishing soups. My main problem is that I forget where I originally found a recipe and can never get back to it. Back in the olden days I’d write it down on a recipe card and put the card in a recipe box. OK, not really, I never did that, but I’ve heard other people do it. Once upon a time I did make copies of recipes and put them in a binder.

Yes, I know there are a million apps to manage recipes and whatnot, but honestly, when I’m ready to make something I want to just pull it up, throw the things together, and move on. I cannot be bothered with recipe management.

Now, occasionally someone asks me for a recipe. And so it finally hit me. I have a BLOG!!! I can put my faves on here and then my friends can find their own recipe! Brilliant. But I’m not a foodie, so there is no food blog in my future. We’ll just have to make due with the occasional recipe posted here thank you very much.

Red Lentil and Sweet Potato Soup

  • Servings: 4
  • Difficulty: easy
  • Print

  • 2 Tbsp. coconut oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, peeled and minced
  • 1/2 tsp. each of turmeric, ground cumin, ground coriander, fennel
  • 1 1/2 cups red lentils, (soaked overnight)
  • 1/2 sweet potato, peeled, and chopped
  • 5 cups stock or broth (if using plain water instead, season the soup with 1 tsp. salt)


In a large pot, heat the oil and stir in onion, garlic and ginger. Let cook over medium-high till softened and just light browned.

Add spices, stir. Add lentils, potato and stock and stir over high heat until boiling. Lower heat to medium-low, cover, and simmer for 20 minutes.

When everything is soft purée the soup till silky smooth, or leave as-is.

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