Lentil & Sweet Potato Soup

6
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"Lentils make this a hearty vegan soup. Use this as a base for your imagination - whether it be vegan, vegetarian, or meat-filled!"

Original recipe yields 6 servings
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Nutritional

  • Serving Size: 1 (399.4 g)
  • Calories 257.4
  • Total Fat - 4.4 g
  • Saturated Fat - 1 g
  • Cholesterol - 2.6 mg
  • Sodium - 670.2 mg
  • Total Carbohydrate - 46.6 g
  • Dietary Fiber - 11 g
  • Sugars - 9 g
  • Protein - 12 g
  • Calcium - 226.7 mg
  • Iron - 7.9 mg
  • Vitamin C - 83.5 mg
  • Thiamin - 0.3 mg

Step 1

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Add the garlic and cook another minute.

Step 2

Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes.

Step 3

Add 6 cups water and bring to a boil. Stir in the sweet potatoes, kale, lentils, thyme, salt and pepper. Add the optional crushed red pepper, if using. Simmer until the lentils are tender, 25 to 30 minutes.

Step 4

Spoon into bowls and top with the Parmesan.

You can add other ingredients, to suit your taste. I like chickpeas and sliced spanish chorizo, but then it's not vegan anymore! You can also substitute all or some of the water with chicken or vegetable broth.


Tips & Variations


No special items needed.

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