Favorite Sweet Potato and Red Lentil Soup

20m
Prep Time
35m
Cook Time
55m
Ready In

Recipe: #3430

December 10, 2011



"This is a wonderful soup and was originally by Lucy Waverman from the LCBO magazine. I have made several changes that make it a bit healthier. For vegetarian soup use vegetable stock instead of chicken."

Original is 6 servings

Nutritional

  • Serving Size: 1 (113.5 g)
  • Calories 133.7
  • Total Fat - 3.4 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 57.8 mg
  • Sodium - 47.3 mg
  • Total Carbohydrate - 16.7 g
  • Dietary Fiber - 6.5 g
  • Sugars - 2.7 g
  • Protein - 9.6 g
  • Calcium - 43.4 mg
  • Iron - 2.6 mg
  • Vitamin C - 7.6 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat the oil in a pot and add onions. Saute for 2 minutes and then add carrots and sweet potatoes, and saute for 5 more minutes.

Step 2

Add ginger, chili flakes, and cinnamon and saute 1 minute. Add lentils and stir in, then add stock and bring to a boil. Simmer on medium low heat for 20 to 25 minutes.

Step 3

Puree soup with an immersion blender or food processor. Then add milk, salt and pepper, and lemon juice to taste. Serve immediately or store in fridge for several days. May also be frozen and reaheated.

Tips


No special items needed.

1 Reviews

Cheesehead

I had a bunch of cooked sweet potatoes that I wanted to use up. I used chili powder instead of flakes and added some turmeric. I also used green onions (about 4) and coconut oil. Since the sweet potatoes were cold out of the fridge, I mashed them a little and let them cook with the broth. Then I used my immersion blender. My kids liked it. It tastes a little like a sweet/spicy soup.

5.0

review by:
(18 Dec 2012)

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