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This soup is easy to throw together and is loaded with flavor.
It also features this week’s food of the week – lentils! These tiny beans are a great source of plant-based protein.
TIMESAVER TIP: Look for pre-diced sweet potatoes in the produce section.
Mexican-Inspired Lentil Soup
(makes 8 servings)
1 Tbsp olive oil
1 small white onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, minced
8 cups (1.8 liters) chicken stock
3 medium sweet potatoes, peeled and diced
1 16-oz (450 grams) jar salsa verde
2 cups (400 grams) lentils
½ cup (80 grams) frozen corn
1 4-oz (115 grams) can diced green chiles
2 tsp chili powder
To taste: pink Himalayan salt and freshly ground black pepper
Optional toppings: grated cheese, diced avocado or lime juice
In a large soup pot over medium-high heat, add olive oil. When it’s hot, add the onion, celery, and carrots and saute for 5-6 minutes, until the onions start to soften. Add the garlic and saute for 30 seconds, stirring so it doesn’t burn.
Add the rest of the ingredients and stir well, cooking until your soup begins to simmer. Cover and reduce the heat to medium-low and continue to cook for another 25-30 minutes, until the lentils and sweet potatoes are tender. Add more salt & pepper to taste.
Serve as-is or with your favorite toppings.