Favorite Sweet Potato and Red Lentil Soup
Created by limeleaf on December 10, 2011
- Servings: 6
- Prep Time: 20m
- Cook Time: 35m
- Recipe #3430
Ingredients
- 1 tablespoon oil (olive oil)
- 1 onion, chopped
- 1 large carrot, chopped
- 3 sweet potatoes (peeled and chopped)
- 1 tablespoon gingerroot, grated (or to taste)
- 1/4 teaspoon chili flakes
- 1/2 teaspoon ground cinnamon
- 1/2 cup red lentils
- 5 cups chicken stock (or vegetarian stock)
- 1/4 cup milk (any fat content; I use skim)
- Salt and pepper to taste
- 1 tablespoon lemon juice
How to Make
-
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.
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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.
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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.
Nutritional Facts
- 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