Sweet Potato Curry Lentil Soup

2 Tbsp Macadamia Nut Oil or Coconut Oil

2-3 Medium Sweet Potatoes washed and cut (skin optional) or green beans if you don’t love sweet potato.

3-4 Celery Stalks, cut into ¼ inch pieces 1 cup zucchini chopped

1 cup squash chopped

1 large yellow onion, chopped

1 Garlic Clove minced

2 Tbsp Curry Powder

1 Tbsp grated peeled fresh ginger

1 tsp. ground cumin 1 tsp. ground coriander

1 tsp. sea salt 1/8 tsp cayenne

3 ½ cups Veggie Broth

1 package (16 ounces) dry lentils or mung beans, approximately or 6 cups of cooked lentils or 6 cups cooked mung beans

6 cups filtered water/Veggie Broth

1. Cook lentils or mung beans in separate pot until preferred tenderness.

2. In large pot, on medium heat, warm oil. Add sweet potatoes, green beans, celery, onion, Stir occasionally until onions are tender.

3. Approximately in 10 minutes, add garlic, curry, ginger, cumin, coriander, sea salt, & cayenne. Stirring for 1 minute.

4. Add broth, water, and lentils. Heat to boiling on high heat and reduce heat to low, cover and simmer, stirring occasionally until lentils or mung beans are tender. Or cook in your instant pot or crockpot. I like to set mine to the soup setting and let it cook for a while, everything comes out very tender.