Ingredients:
2 Tbsp olive oil
1 onion, finely chopped
4 cloves garlic, peeled and crushed
1 inch piece of ginger, peeled and chopped
2 leeks, white part only, chopped
1 tsp turmeric
Salt + pepper to taste (but adding miso at the end, that is very salty)
1 large sweet potato, peeled and chopped into small cubes
1 cup dried red lentils, washed in a bowl of water until water runs clear (important step!)
6 cups water (if you have homemade stock you can use it, but please don’t use store-bought stocks, they are full of preservatives, MSG and extra sodium)
1/2 cup mint
5 cups spinach (it will cook down)
2 sprigs fresh thyme
Two 400 g (14 oz) cans cannellini beans, rinsed and drained
1 lemon, squeezed for the juice
3 Tbsp miso paste
Salt and pepper
Top it off with:
2 Tbsp nutritional yeast
2 Tbsp roasted pumpkin seeds
2 Tbsp hemp seeds
Method:
- Heat oil in a large pot over medium heat. Add onions and cook for 3 minutes. Add garlic, ginger, turmeric, salt and pepper, leeks and the sweet potatoes. Cook for 10 minutes, stirring frequently.
- Add rinsed lentils, spinach, mint, pour in the water and bring to a boil. Lower the heat and simmer for 35 minutes or until the sweet potatoes are cooked and soft.
- Turn off the heat, add the beans, lemon and miso. Stir to combine all ingredients.
- Top it off with nutritional yeast, pumpkin seeds and hemp seeds.