Marsha Hebert’s Healing Soup

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

One Comment on “Marsha Hebert’s Healing Soup

  1. I made this soup for my lunch today and found it to be very tasty and filling. The cumin is the predominate flavor amongst the spices adding a bit of a Mexican flare to it, which I like. I chose to dice the sweet potato like the onion instead of grating it especially since after the soup is cooked it’s put through a blender and it did come out smooth and creamy. I would definitely make this recipe again.

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