Sweet Potato with Red Lentil Soup

2 tablespoons olive oil
1 medium chopped white onion
1 cup red lentils
2 large sweet potatoes
2 teaspoons garam masala
1 teaspoon curry powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garlic paste
1 teaspoon ginger paste
4 cups of vegetable stock
1/4 cup maple syrup

Coconut rice
Crème fraîche
Fresh parsley

Rinse the lentils—Cube sweet potatoes. In a pressure cooker, saute the onion in olive oil until onions are transparent.

Add lentils, sweet potatoes, garam masala, curry powder, cumin, coriander, garlic, ginger and vegetable stock. Cook on high pressure for 10 minutes, and use natural release. Then, stir in the maple syrup.

Serve on a bed of coconut rice. Garnish with crème fraîche and fresh parsley.