Welcome to my blog!  All real talk on healthy lifestyle balanced with real life, Avocado and a side of Mommy!

Thanks for joining on the Adventure!

Curried Sweet Potato Lentil Veggie Soup

Curried Sweet Potato Lentil Veggie Soup

If you’re like me and have abandoned salads (I see you Romaine), and not very trusting of purchasing other leafy greens at this time, soups are a great way to incorporate a variety of vegetables into your meal! Also a great way to sneak in the ones that may not be so popular amongst the fam!

I know what you’re thinking: more sweet potato!?!?  Avocados may be my fave, but being that it’s not prime avo-season, they are hard to come by, and there are lots of seasonal foods and flavors to be played with!  Plus, REAL TALK: the sweet potato is awesome, easy to cook and I always have them in!  This veg is so versatile you can go sweet or savory, and since it’s soup season it is a great addition in making thicker, heartier soups!

You know my style, let’s keep it straight, simple, tasty and something everyone can eat! 

Before we get started, I’m keeping it REAL:  there is a good amount of chopping in this recipe, and I’m a slow chopper, but the majority of ingredients can be prepped ahead of time!  (Just leave the sweet potato and lentils until prep/cook time!).  That being said, the prep time isn’t long, but will vary - HOWEVER cook time is no more than 25-30 mins!

 (Approx 6 servings)


  • 2 tbsp Olive Oil

  • 2 Med Sweet Potatoes (1.5 lbs) (diced)

  • 1 Large Yellow Onion (chopped)

  • 1 Red Bell Pepper

  • 1 Cup Red Lentils

  • 4 Cups Low Sodium Vegetable Broth

  • 2 Cups Water

  • 2 cups Chopped spinach

  • 1 cup Chopped mushrooms

  • 1 tbsp Curry Powder

  • 1/2 tsp Salt

  • Black Pepper to taste

  • Cayenne to taste (Optional)

  • Immersion Blender*

  1. Measure out ingredients. Chop onion, sweet potato, bell pepper and mushroom and spinach (FYI you can use frozen spinach!)

  2. Heat the oil in a large pot, then add:
    Onion, Sweet Potato, Pepper, Mushrooms & Salt
    Sautee for approx 5-7 mins - until onion and peppers soften (mostly onion)

  3. Add 1bsp Curry Powder and stir until fragrant (approx 1 minute)

  4. Add lentils, broth & water - stir and combine.

  5. Bring mixture to a boil then simmer approx 25 mins.  ADD in Spinach within the last 5 mins or so!

  6. Once itt is done cooking (lentils should be cooked and broken down a bit) if you are using an immersion blender - now is the time to bring it out and pulse blend until the consistency of your liking!

  7. Add flavors to taste ( I add a little extra salt, black pepper and Cayenne to mine) and ladle into bowls and serve with a side of your favorite crusty bread!

*One of my favorite appliances, but this is totally optional! I prefer a thicker soup, so I pulse mine with an Immersion Blender after cooking for a thicker soup.  If you prefer a more brothy/chunky soup, just leave as is!

VEGGIES you can always use frozen (time saver and also easy to always have on hand!)
LENTILS I prefer to use red since they breakdown as they cook, but you could also use brown masoor lentils

Curry Powder - if you don’t have this in - spices used are: Coriander (I have substituted w/ cilantro when necessary), Cumin, turmeric, Ginger, Dry Mustard, Black Pepper CInnamon, Cardamom & Cayenne. (As I mentioned I omitted the cayenne and added to my own).  Here are the approximations I used for my blend (feel free to adjust!)

  • 1 tsp coriander

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • 1/2 tsp ground ginger

  • 1/2 tsp dry mustard

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground black pepper

  • 1/4 tsp ground cardamom

  • 1/4 tsp cayenne pepper

Let me know if you try it and what you think!

Keep life TASTY!



IMG_0660 (1).JPG

Thanksgiving Is Here!