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Sweet Potato and Lentil Soup with Shiitake Mushrooms

1 leek (or a medium size onion), thinly sliced, white part onlyShiitaki_CloseUp1000x667

6 garlic cloves, minced

2 -cups fresh organic shiitake mushrooms, sliced

4-cups organic vegetable broth

2-cups water

1 1/2-cups organic red lentils

1 large organic sweet potato, scrubbed and diced

1 bay leaf

1/4-cup fresh basil

Pepper to taste

Fresh organic spinach or kale

In a large pan, stir-fry leek or onion, mushrooms and garlic for 3 to 4 minutes until leeks are soft; stir in broth, water, lentils, sweet potato, and bay leaf. Bring to boil then simmer uncovered until lentils and sweet potatoes are soft, about 30 to 40 minutes.

Remove bay leaf and puree 2 cups of soup until smooth or use an immersion blender; return to pot, stir in basil and pepper to taste.

Just before serving stir in as much fresh spinach or kale as desired (kale should be cooked in soup for about 10 minutes before serving). Top with a sprinkle of fresh basil.