Recipe: Sweet Potato and Lentil Soup

November 29, 2015 Updated: March 6, 2016

Serves: 6–8

1 onion, chopped

3 cloves garlic, minced

1 tablespoon minced fresh ginger

4 cups bouillon

2 cups apple cider

1 tablespoon curry powder

1 teaspoon ground cumin

Pinch of cayenne, to taste

1 cup orange lentils

4 carrots, sliced

4 parsnips, sliced

1 medium sweet potato, diced

Juice of one lemon

Optional Garnishes


Chopped cilantro

Chopped green onions


Bring the onion, garlic, ginger, and bouillon to a boil in a large pot. Reduce the heat and cook five minutes. Add the remaining ingredients except the lemon juice and return to boiling.

Reduce the heat and simmer, uncovered, 20–30 minutes or until the vegetables are soft and the lentils are tender but not mushy.

Use a hand blender to thicken the soup a little, but do not puree smooth (you want some chunks and lentil bits.) Add the lemon juice, and serve with the garnishes of your choice.

Gabe Mirkin, M.D., has been a practicing physician for over 50 years. He is board-certified in sports medicine, allergy and immunology, pediatrics, and pediatric immunology. This article was originally published on Subscribe to his free weekly Fitness & Health newsletter.