Instructions

1. In a large pot over medium heat, add the water with the spices and salt.
2. Cook for a couple of minutes, and then add the onion, garlic, and sweet potato.
3. Stir through, cover, and cook for about 7-8 minutes, stirring occasionally, until the onions have started to soften.
4. Add all remaining ingredients except ginger, and increase heat to high to bring to boil.
5. Once at a boil, reduce heat to medium-low, cover, and cook for 20-25 minutes, until lentils are fully dissolved.
6. Add fresh ginger, stir through, and serve.
   
   Notes:
   
   Before serving this soup, you could stir in several cups of baby spinach or chopped chard until just wilted.
   
   This makes a decent batch. You can portion and freeze some of this soup, as it thaws and reheats very well.