| 12 | 110 | 397 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 1 h 30 min | 6 |
| 2 medium potato | Sweet potato |
| 1 cup | Bok choy |
| 1 cup chopped | Carrots |
| 2 clove(s) | Garlic |
| 2 medium | Tomato |
| 1 tsp | Rosemary, fresh |
| 1/4 tsp | Cayenne pepper |
| 2 1/2 cup | Pink lentils, raw (rinsed, drained) |
| 1/2 tsp | Herbes de provence |
| 3 tbsp | Extra virgin olive oil |
| 1 tsp | Sea Salt |
| 2 medium | Yellow onion (sliced) |
1. In a food processor place the onions, Bok choy, carrots, garlic, tomatoes, and rosemary. Mix for a few seconds.
2. Place this mix in a pot of water with lentils and the rest of the ingredients. Cook on low for 1 1/2 hrs. Mix the soup a few times while cooking.
3. Sweet potatoes should be mashed after 1 1/2 hrs cooking, if not, mash them with a fork.
4. This recipe can also be used with brown lentils but these need to be soaked overnight.
Serve and enjoy!
| Meat Alternative | 1.5 |
| Vegetables | 4.3 |
