Lentil & Sweet Potato Soup
Recipe: #25775
March 15, 2017
Categories: Tomato, Sweet Potato/Yam, Gluten-Free, Low Cholesterol, No Eggs, Vegetarian, Canned Tomatoes, Kosher Dairy, more
"Lentils make this a hearty vegan soup. Use this as a base for your imagination - whether it be vegan, vegetarian, or meat-filled!"
Original is 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 by Step Method
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
No special items needed.
0 Reviews
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