Yam & Lentil Soup

Believe it or not, this recipe was inspired by a TV commercial! I thought the idea of ‘Sweet potato soup’ was brilliant, but I didn’t want all the sodium and added “crap” most fast food places add. I also wanted a boost of extra iron, hence the reason why I added lentils. I knew this soup was a hit, when my then 2 year old ate her whole bowl (sipping it out of a straw) and asked for more.

Yam & Lentil Soup


1 bag of organic peeled, cubed yams (approx 4 large yams)
7 cups organic chicken broth (homemade or store bought)
3/4 cup organic dried lentils of choice (I used green lentils)
1 can of full fat organic coconut milk
Spices to taste: Nutmeg, Dill, Medium Curry (add a little more if you like it spicy), Turmeric, and Himalayan Salt


1 – Place cubed yams, broth, lentils and spices in a pot on the stove. Bring to a boil, then turn the heat down to simmer for approximately 30 to 40 minutes.

2 – Remove from heat and add 1 can of full fat organic coconut milk.

3 – Combine with a hand blender.

Tip: Soup can be frozen. I let my soup cool and add DeepGreen and InLiven when “warm”. Do not heat, cook or boil these superfoods.


Recipe created by Isabelle Gagnon-Birch