Lentil & Sweet Potato Soup
6
Servings
Servings
20m PT20M
Prep Time
Prep Time
40m PT40M
Cook Time
Cook Time
1h
Ready In
Ready In
Recipe: #25775
March 15, 2017
"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
Ingredients
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.