About the Recipe
Ingredients
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 tsp fresh ginger, grated
1 tbsp Anti-Inflammatory Blend
1 medium sweet potato, peeled and cubed
1 cup dried lentils (red or green)
4 cups vegetable broth
1 cup diced tomatoes (canned or fresh)
1/2 tsp salt
1/4 tsp black pepper
1 handful of spinach or kale (optional)
Juice of 1/2 lemon
Preparation
Instructions:
Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until fragrant (about 2 minutes).
Stir in the Anti-Inflammatory Blend and cook for another 30 seconds.
Add sweet potatoes, lentils, vegetable broth, diced tomatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until lentils are tender.
Stir in spinach or kale (if using) and let wilt for 2 minutes.
Finish with a squeeze of lemon juice and serve warm.