Marsha Hebert’s Healing Soup
By Marsha Hebert
Last fall, I went to a restaurant that is well known and a place I frequent. The dinner feature was beef and even though my inner voice was telling me no, I ordered it to get some extra iron in my body. Guess what? Immediately after eating, I experienced stomach pain and within a few hours more digestive issues. I thought, ok no more beef at that restaurant. Less than a week later, I was experiencing chest pains and was rushed to the emergency (twice in one week). I had ultra sound and a brain scan. I thought I was going to die. The doctor said I had a viral infection and my chest had become inflamed. They sent me home and recommended rest and pain killers.
I was helpless and with every movement I experienced shortness of breath. My anemia only made the symptoms worse. My twin sister had to fly in from Montreal to assist in my recovery. I only take supplements and I know the healing properties of natural foods, so I became my own medicine woman and created this recipe for Sweet Potato and Lentil Soup with Tomatoes. In one week I was back to my fit and energetic self! I am certain this soup helped me recover faster!
Sweet Potato and Lentil Soup with Tomatoes
Makes: 8 cups (2 cups per serving)
Total time: 35 minutes
2 tablespoon olive oil
1 cups diced onions
2 cups grated sweet potatoes
1 cup red split lentils (rinsed just before adding to soup)
1 1/2 cup tomatoes, diced with juice
5 1/2 cups water
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon parsley
1 teaspoon coriander
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon black pepper
2 bay leaves
1) In a large non-stick sauce pan, heat oil over medium-high heat. Add onions and sauté for 3 minutes.
2) Add the sweet potatoes and lentils and cook for additional 5 minutes.
3) Add the tomatoes, water, season and bay leaf. Bring to a boil, reduce heat, and simmer for 25 minutes, until lentils and sweet potatoes is cooked through. Remove from heat and let cool 10 minutes.
4) Transfer soup to a blender or food processor and process until smooth (you may need to do in batches).
5) Return the soup to the rinsed-out pan and warm over low heat for 5 minutes.
For a full list of nutritional values and benefits of the ingredients check out Marsha’s article on page 4-5 of the Fall 2016 issue.
Marsha Hebert is a gluten-free and lactose-free cookbook author and EAT for Life Consultant at EATforLifewithMarshaHebert.com