Anti-Inflammatory Sweet potato, Lentil & Swiss Chard Soup

Vegan, Gluten-Free, Soy-Free



3 small onions, chopped
3 garlic cloves, diced
1 sweet potato, chopped (I leave the skin on - be sure to scrub the skin well)
4-5 carrots (mine were small. Coined, then chopped in 1/2)
3 tbsp coconut oil
1 tsp cumin
1 tsp turmeric
1 cup red lentils
6 cups liquid (I did 2 cups of homemade broth, the rest water)
3 + handfuls of washed Swiss chard, broken apart or sliced up (remember this stuff shrinks up once it hits the hot liquid)
Himalayan sea salt to taste
Pinch of cayenne pepper
Serve with cooked brown rice if desired (I poured the soup over my rice)


  1. In a large pot, melt the coconut oil. Once melted, add in the onions and garlic. Fry for about 5 minutes or until the onions start to turn more clear. 
  2. Add in the spices and some salt (this helps to bring out the flavours), fry for about a minute before adding the carrots and sweet potato. Stir a few times, then add in the water and lentils, stir and bring up to a boil.
  3. Reduce to a simmer, cover and stir occasionally until the lentils and veggies are cooked (approx 30 minutes).
  4. Serve as is or with the brown rice (it has the sweet potato so cutting out the rice is totally fine!)