Description
A nourishing and comforting bowl of Sweet Potato Lentil Soup made with roasted sweet potatoes and lentils, perfect for cozy evenings.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 cup lentils (green or brown), rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until translucent, about 3-4 minutes.
- Add the cubed sweet potatoes and sauté for an additional 5 minutes to bring out their sweetness.
- Stir in the rinsed lentils, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil.
- Reduce the heat to a simmer and cover the pot. Cook for about 25-30 minutes, until the sweet potatoes and lentils are tender.
- Use an immersion blender to puree the soup slightly for a creamier texture if desired.
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg