Sweet Potato, Lentil & Rice Soup

• 1 Tablespoon Olive Oil
• 1 whole Small Onion Peeled And Diced
• 2 teaspoons Cinnamon
• 2 teaspoons Cumin
• 4 cups Vegetable Stock, Homemade Or Store Bought
• 1 whole Medium Sweet Potato, Peeled And Cut Into 1" Cubes
• 1 whole Large Carrot, Peeled And Cut Into Thick Slices
• 1/2 cups Red Lentils
• 1 cup Coconut Milk
• 1/4 cups Rice
• 4 Tablespoons Parmesan, Grated (for Garnish)

1. 1. In a large saucepan, heat the oil over medium heat. Saute the onions with the cinnamon and cumin for 5 minutes, or until softened.
2. 2. Add the stock, sweet potatoes, carrots and lentils and cover and simmer until the sweet potato is tender, about 20 minutes.
3. 3. Stir in the coconut milk and rice and increase the heat to a medium-high, cover and cook until the rice is cooked through, about 25 minutes.
4. 4. Ladle into bowls and sprinkle Parmesan over top.

olive oil, onion, cinnamon, cumin, vegetable stock, sweet potato, carrot, red lentils, coconut milk, ubc, parmesan

Taken from tastykitchen.com/recipes/soups/sweet-potato-lentil-rice-soup/ (may not work)