Lamb’s Quarter in a soup? Yes—and it’s one of the most healing, nourishing recipes I’ve made.
This plant-based, anti-inflammatory soup is loaded with gut-friendly fiber, plant-based iron, magnesium, and slow-burning carbs from white sweet potato. I walk you through every step—from soaking and pressure cooking the black lentils, to building flavor with warming spices and tender greens from the farmers market.
Whether you’re healing from autoimmune flares, managing fatigue, or simply want a comforting and mineral-rich soup to nourish your gut—this bowl will meet you where you are.
🌿 RECIPE: Lamb’s Quarter, Black Lentil & Sweet Potato Soup
Ingredients:
1 cup black lentils (soaked overnight, rinsed)
3–4 cups water (for pressure cooking lentils)
1 large carrot
4 small white sweet potatoes (or 1 medium orange/purple)
2 celery stalks
1 yellow onion
3–5 cloves garlic
1 bunch fresh lamb’s quarter (or spinach if subbing)
1 tsp coriander seeds
1 bunch fresh thyme (or 1 tsp dried)
Spice mix:
1 heaping tsp each: cumin, fenugreek, garlic powder, onion powder, smoked paprika, ginger powder
½ tsp each: cinnamon + turmeric
Sea salt + black pepper to taste
32–48 oz veggie stock (adjust for texture)
Cooking oil of choice
Garnish: fresh chervil (or parsley)
Instructions:
Soak lentils overnight. Rinse and add to pressure cooker with 3–4 cups water. Cook 30 minutes on high, then allow 15–20 minute natural release.
Prepare all veggies and your spice mix. Chop everything ahead (mise en place makes this seamless).
Heat Dutch oven over medium heat. Add oil, then sauté onion, coriander seeds, celery, carrot, thyme, garlic.
Add spice mix. Let everything bloom. If sticking, add a splash of water to lift.
Stir in sweet potatoes, then the cooked lentils with their water. Add veggie stock to desired consistency.
Season with salt + black pepper. Add chervil stalks (save leaves for garnish). Simmer 15–20 min.
Stir in lamb’s quarter and a bit more stock if needed. Let the greens wilt, then serve them topped with chervil.
✨ Why This Soup Supports Healing:
• Anti-inflammatory + immune supportive
• High in iron, magnesium, fiber + plant protein
• Great for digestion and hormone balance
• Ideal for autoimmune flares, gut issues, fatigue, or seasonal resets
👇🏾 Have you ever cooked with lamb’s quarter or wild greens?
I’d love to know what’s nourishing you lately 🙂
With love + nourishment,
Genny Mack 🫶🏾
#LambsQuarter #LentilSoup #AntiInflammatoryRecipe #GutHealingSoup #GlowGetterG #FromFlareToForest
This soup is everything. It’s nourishing and grounding. It’s lamb’s quarter, black lentils, and sweet potato. This is truly amazing. I always say, but this might be the best. This recipe was created with farmers market ingredients and intention to deeply nourish. Black lentils for protein, sweet potatoes for grounding, and lamb’s quarter, a wild green packed with minerals. Simple plant-based ingredients and anti-inflammatory. and good for the gut. Hey glowgetters, it’s Jenny Mac, your holistic nutritionist, and today I’m showing you how to make one of my favorite seasonal soups, black lentil, lamb’s quarter, and sweet potato. Let’s get into it. We start out by soaking our black lentils overnight. Black lentils are packed with plant protein, iron, polyphenols that support gut health and blood sugar balance. Soaking these overnight, help to remove indigestible fibers and make them easier to digest so you get all the nutrients that you deserve. Then the next day, we’re going to rinse those soaked lentils and then add them to a pressure cooker. I pressure cook mine for about 30 minutes and then let them naturally release. This improves digestion. Now, we’re going to get into our vegetable preparation. Okay, we want the flavors. So, we’re going to first start out by chopping celery. Super cooling and hydrating. And we’re going to add to the base of the natural salt flavor. And then we’re going to add in our onions and garlic, our aliium vegetables, our sulfur richch vegetables to support our immune system. Then we’re going to chop up our carrots, which are rich in vitamin A. And then we’re also going to chop up sweet potatoes. Now, this is a white sweet potato. This was my first time trying this. Think about an orange sweet potato meets a regular sweet potato. That’s what it tastes like. And this sweet potato provides prebiotics, right, to feed on to good gut bacteria. So yeah, let’s let’s do it. And lamb’s quarter. This is a powerhouse wild green. M. Yes. Lamb’s quarter is loaded with minerals like calcium, potassium, plus a good dose of vitamin C, and it’s chlorophyll rich. Tried lamb’s quarter before? If not, highly recommend. Next up, our black lentils are done. We’re going to set them to the side. And look, everything is prepared in advance. Colorful, beautiful. This allows the process to flow when you’re cooking. You’re nourishing you this way. Okay, so now let’s get the cooking process started. Heat a cast iron pot and add your desired oil, onions, coriander seeds. We’re going to sauté everything for depth and flavor. It’s all about anti-inflammatory nutrients here to really bring out the medicinal properties of the spices aid in the digestibility of the nutrients. Yeah, we’re adding all of these beautiful spices. Onion, coriander seeds, carrots, celery, garlic, and thyme. We’re layering in the healing. You hear me? Yep. Add in that garlic if if you choose to. And then for our spice mix, we have ingredients like cumin to support digestion, fenugreek to balance blood sugar, turmeric to ease inflammation, and then we have other spices that are anti-inflammatory that bring warmth and function. You hear me? I’ll share that spice mix below in the comments. But everything at this point is smelling so good, y’all. We’re going to layer in the white sweet potato to add in slow burning complex carbohydrates, regulating our blood sugar this way. And then we’re going to add in lentils to bring in the plant-based protein and the fiber to keep you full longer. We’re going to top it off with some homemade vegetable stock. I’ll show you how to make it. and a few stalks of Sherville. Now, Sherville I also got from the farmers market and Sherville is the cousin of parsley right here and it kind of has like a licoricey meets a parsley flavor. I always say if you go to the farmers market, try something new and that’s exactly what I did here. It’s a herb rich in antioxidants and you learn something new. So, we’re going to cover this soup for about 15 20 minutes and it’s pretty much ready. You’re going to add in your lamb’s quarter just at the end to gently give it a soft steam, right? We want to maintain those nutrients, but we also want to aid in the digestibility, right? So, we add in the lamb’s quarter at the end. Thanks, spinach on steroids. It is very minally dense. Yes. Now, I eat soups year round. I’m a soup girl because they’re easier on the digestion, especially anyone managing inflammation, chronic illness, or fatigue. We want to support the digestive system. And this is how we can do it with grounding soups. What meals help you feel grounded? no matter the season. Let me know in the comments. But our lamb’s quarter, sweet potato and black lentil soup is done. It’s fresh, fragrant, and full of nutrients. This is a soup that supports your immune system, feeds your gut, and warms your soul. This is perfect for a reset, recovery, or just pure nourishment. Doesn’t this look absolutely delicious and nutritious, of course. Now, let’s go ahead and give it a taste test. This is truly amazing. I always say, but this might be the best soup that I’ve ever made.
1 Comment
Looks delicious!