Favorite Sweet Potato and Red Lentil Soup
"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
Ingredients
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.