creamy sweet potato lentil soup
It’s still soup weather! Creamy sweet potato and lentil soup coming up. Full of SO many delicious flavors and tons of nutrients. You have iron, fiber and protein from the lentils. Vitamin A and fiber from the sweets. Prebiotics from the garlic and onion. Curcumin from the turmeric. Best of all, this is the #1 requested dish by our 5yo! He loves it served over brown rice 😊
creamy sweet potato and lentil soup
vegan, gluten-free, dairy-free
Recipe by Jentry Lee Hull
Yields 4 servings
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients
Drizzle of avo oil (about 2 Tbsp)
1/2 large onion, diced
2 cloves garlic, minced
1 cup red lentils, rinsed and drained
2 cups sweet potatoes, peeled and cubed
1/2 tsp salt
1/2 tsp garlic granules
1/4 tsp turmeric
1/4 tsp cinnamon
1/2 Tbsp bouillon
5-6 cups filtered water (start with 5 and add more to reach desired consistency*)
Method
Bring a large pot to med heat. Add a healthy drizzle of avo oil and sauté onion and garlic until lightly caramelized.
Add rinsed lentils, sweet potatoes, seasoning, and water*.
Cover and bring to a low boil. Simmer for 20-25 min, or until lentils and potatoes are tender.
Adjust seasoning to taste.
Remove from heat and scoop soup into a high-speed blender. Or, you can use an immersion blender.
Blend in batches until soup is creamy and smooth.
Serve with plain plant yogurt (@foragerproject) and sprinkle of red pepper flakes, for spice.
Serve over brown rice or as is with some fresh sourdough bread.
