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I’m baaaaaaack!  No, seriously – I mean it this time.  After my last post, things got a little crazy.  We bought a house in a new city, sold our condo, and then packed up and moved in with my parents temporarily while we did some major kitchen renos, all while learning to juggle a 3-year-old and a newborn!  Needless to say, I decided to go on official hiatus from the blog for a few months to focus on my family and enjoy the excitement of all this change.

So as things begin to settle down with summer over, Tyson in daycare a couple of days a week, and finally living in our new house, I’ve decided to start blogging again.  I’ve really missed this space and the opportunity to share great recipes and information with my readers.

I thought I would start things off with a recipe.  An easy recipe. Actually, a super easy recipe.  Whether you are a parent juggling all the responsibilities that come with back to school, or simply trying to get into a cooking routine now that fall is here, I know you will appreciate this one pot meal that would make an easy weeknight dinner.

I wish I could claim that I was the brain behind this delicious creation, but I must give credit to my amazing mother who has done most of the cooking for me the past few months.  With all the transition happening in my life, it has been nice to have a delicious and healthy dinner ready for us at the end of the day (thanks mom!)

My mom is a great cook, but she is busy (aren’t we all?) and likes easy-to-prepare yet delicious meals.  When she first served this soup, I was convinced that she had spent all day making it, but later learned that it was one of those “throw things into a pot and see what comes out” kind of deals.  Well, this one came out delicious, so I forced her to recreate it and actually write it down.

Of course I insist that you make a double batch and freeze one batch for an easy dinner down the road or just eat it for lunch the rest of the week.  It’s even better the second time around!

Super Easy Sweet Potato Lentil Soup

Prep Time: 25 minutes
Serves: 10-12

Ingredients

1 tbsp coconut oil
3 large onions, diced
12 cups of diced sweet potatoes (approx. 4 large)
8 cups chicken or vegetable broth
1 can coconut milk (full fat ideally)
2 cans of lentils, drained
5 cups of baby spinach or chopped kale
1-2 tbsp ginger (fresh or powdered)
1 tbsp curry powder
salt and pepper to taste

Directions

  1. Add coconut oil and onion to a large soup pot and sauté onions until translucent.
  2. Add sweet potatoes and broth to pot and heat until boiling.
  3. Lower to simmer, and cook until sweet potatoes are cooked through and very soft.
  4. Puree soup.  I use my handy stick blender, but you could also transfer to a food processor, or blender in batches.
  5. Add remaining ingredients and simmer in pot for 30 minutes – 1 hour.  Add more broth to thin out the soup if desired.

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I’m grateful to have another super easy recipe in my repertoire now that I actually have to start making dinner again.  I plan on including this recipe as part of some serious meal planning/batch cooking/freezing so that I can stock my new freezer with easy to prepare meals.

What is your go-to easy, “throw together” meal?

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