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4 -6 servings

Total time

45 minutes


Dinner, Lunch


  • 2 medium sweet potatoes (cut into 1/4 inch dice)
  • 1 yellow onion (cut into 1/4 inch dice)
  • 2 stalks celery (cut into 1/4 inch dice)
  • 2 carrots (cut into 1/4 inch dice)
  • ½ cup red lentils (rinsed thoroughly)
  • 2 cloves garlic (minced)
  • ¼ cup coconut nectar
  • 2 bay leaves
  • 1 teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon allspice
  • 32 oz vegetable stock
  • salt and pepper to taste


  1. Add all the ingredients, except the salt and pepper, to a large soup pot or Dutch oven. Bring to a boil and simmer for 30-40 minutes until the vegetables and lentils are cooked through. Season with salt and pepper to taste and simmer for 5 more minutes.

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