PFMs in the Kitchen: Early Autumn Lentil Soup

As we enter the fall season many of us are losing that summer-vacation vibe and returning back to "reality" while some of us just crave more warm, earthy foods. This simple soup has got it all covered! Sweet vegetables soothe the internal organs of the body and energize the mind. And because sweet potatoes are root vegetables, they are energetically grounding- a total plus when you are looking for focus and balance. The lentils provide fiber, protein, and (yay) energy to burn. Let me know if you try this naturally sweet dish for your next lunch or dinner, I'd love to hear your thoughts on the results! xoxo Becca

You need:

1 1/4 cup green French lentils

2 tbsp extra virgin olive oil

1 large yellow onion, chopped

2 cups sweet potato, cubed

1 28 oz. can crushed tomatoes, or chopped fresh tomatoes (we still had some left over from our garden)

2 cups water

pinch of smoked sea salt (I love the Trader Joe's grinder)

pinch of paprika

fresh torn basil 

Daiya cheddar for garnish

How to:

You'll want to boil about 4 cups of water and then add in the lentils. Simmer, cover and cook the lentils for 20-25 minutes (or until tender.) Meanwhile, heat the oil in a heavy soup pot over medium heat. Add in the onion and saute 3 minutes until translucent. Stir in the sweet potato, tomato, and water and cook until those potatoes are tender! Try about 15 minutes. Drain lentils and add them into the soup pot with smoked sea salt and paprika. Let soup simmer gently, then taste and adjust seasonings. Sprinkle on the toppings (basil, and a layer of grated Daiya) and maybe you feel like dragging some thick crusty bread through the soup for extra oomph. Hint: it tastes just as good reheated the next day. Serves 4-6.