1 Big peeled and whisked onion
1 Tablespoon of olive oil
2 Peeled and cut into cubes (medium or big) sweet potatoes
3 Medium peeled carrots, cut into cubes
3 Garlic cloves, peeled
1 Cup lentils (orange)
1 ½ Tablespoon of turmeric
1 Tablespoon cumin
¼ Teaspoon pepper
¼ Teaspoon salt
Add a tablespoon of oil to a big pot on the stovetop over medium heat.
Add the onion and cook, stirring every half minute, until it is browned.
Mix in the carrots and sweet potatoes.
Meanwhile, rinse a glass of orange lentils in tepid water for about two minutes while the onions, carrots, and sweet potatoes are cooking in a pot.
Strain the lentils and toss them into the pot's mixture.
Bring to a boil with enough boiling water to cover all the ingredients in a pot. Add the turmeric, cumin, salt, pepper, and garlic once the soup has boiled.
Reduce the heat to low and cover with a saucepan.
In a pot, whisk the mixture every 10 minutes while adding a quarter cup of water.
Cook for 30 minutes or until the vegetables are soft and remove the saucepan from the heat Using a blend rod, ground the soup to a uniform texture before serving.
** Patients with active CD should consult with their dietitian regarding the addition of lentiles.