Sweet Potato-Lentil Soup
Sweet Potato-Lentil Soup
Hearty and Delicious
Ingredients
- 3 large sweet potatoes or yams
- 1 red pepper halved and cored and seeds removed
- 1 poblano pepper halved and cored and seeds removed
- 1 onion skin removed and cut in half
- 3 garlic cloves skin removed
- 1 cup red lentils rinsed
- 4 cups water
- 1 tsp paprika
- tsp kosher salt
- 1 tsp pepper
Instructions
- Preheat oven to 400 degrees.Wash sweet potatoes or yams and put on baking sheet. Score (X with knife)Bake in oven until soft-about 1 hour.Spray olive oil on onion, peppers and garlic. Place on baking sheet and bake for 1/2 hour.Remove veggies and let cool. Peel char off peppers.Chop onion, peppers, and garlic.Sauté veggies in olive oil for 2-3 minutes.Scoop potatoes out of skin. Skin will yield easily.Mash potatoes and stir in with veggies.Add seasoningsAdd water and bring to a very soft boil, then turn down to a low heat.In a separate pot, cook red lentils per package directions until soft.Add lentils to soup mixture.In a blender or with an immersion blender, blend.Options: make thinner with additional water. Add in red chili flakes.Top with parsley and nutritional yeast.
Notes
This soup is based on the Garnet Yam Soup recipe from Lisa Dahl’s “The Elixir of Life” cookbook. The red lentils are added for bulk and protein. Red lentils are really easy to cook and mild tasting, so can be added to soups and pasta sauces for plant based protein.
Soup recipes are all really flexible and forgiving. Add seasonings and adjust thickness with more or less water or broth.
