A bowl that feels like a hug. Warm, hearty, and 100% vegan.

Everything you need? Fresh, seasonal, and straight from Prinos Farm&Deli.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled & cubed
• 1 carrot, chopped
• ¾ cup red lentils (rinsed)
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp paprika or chili flakes (optional)
• Salt & pepper to taste
• 4 cups vegetable broth or water
• 1 cup coconut milk (unsweetened, full-fat for creaminess)
• 1 handful spinach or kale (optional, added at the end)
• Juice of ½ lemon

Instructions:

Sauté the base:

In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft (about 3–4 minutes). Add garlic, cumin, turmeric, and paprika. Stir for 30 seconds until fragrant.

 Add veggies + lentils:

Stir in the sweet potato, carrot, and red lentils. Season with salt and pepper.

Pour in broth:

Add the vegetable broth or water. Bring to a boil, then reduce heat and simmer for 20 minutes or until the lentils and sweet potato are tender.

Make it creamy:

Pour in the coconut milk. Simmer for another 5 minutes to thicken.

Final touches:

Stir in spinach or kale until wilted (if using). Add lemon juice for brightness. Adjust salt & pepper to taste.

Serve warm:

Drizzle with olive oil or swirl in tahini. Top with fresh herbs, chili flakes, or toasted seeds for texture.