1/1 Photo of Curried Red Lentil Sweet Potato Soup
This is a tasty, healthy, and kid-friendly soup that is easy to make. It was inspired by "Vegetarian Pleasures" by Jeanne Lemlin. See bottom of the directions for ways to improve on the kid-friendliness of this recipe.
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- 1Rinse the lentils in a strainer under cold running water (preferably filtered). Pick them over and discard any small stones. Put the water and salt in a medium-sized sauce pan. Bring to boil. Add the rinsed lentils, reduce heat and cook, uncovered, for 20 minutes stirring occasionally. Scoop off any excess foam on the top and discard.
- 2Peel (optional) the sweet potatoes and dice into 1/2 inch pieces. Add to lentils and continue cooking.
- 3Dice the onions and and garlic. In a small skillet, heat the olive oil, onions, garlic and spices over low heat. Cook and stir for 5 minutes or until the onions have become soft and translucent.
- 4Add spice mix to the soup and continue to cook and occasionally stir until potatoes are tender, about 10 minutes. Add more water if soup is too thick.
- 5Tip for kid-friendly. Reduce or don't add the garlic, onions and/or cayenne if you have a spice-sensitive kid. And if your kid is picky on texture, you can put the soup in a blender (make sure you hold the top down firmly so you don't have a hot-soup explosion) and a few ice-cubes and serve 'smooth-style'.
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Nutritional Facts for Curried Red Lentil Sweet Potato Soup
Serving Size: 1 (387 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 418.7
- Calories from Fat 139
- Total Fat 15.5 g
- Saturated Fat 2.2 g
- Cholesterol 0.0 mg
- Sodium 324.7 mg
- Total Carbohydrate 53.7 g
- Dietary Fiber 9.7 g
- Sugars 2.6 g
- Protein 19.1 g