- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 134.9
- Total Fat: 5.3 g
- Cholesterol: 0.8 mg
- Sodium: 231.9 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 5.0 g
- Protein: 3.9 g
Lentil Soup with Sweet PotatoesSubmitted by: BRAGA76
IntroductionA recipe from my mom - serve it with cracked pepper and a little shaved parmesan and you have a hearty bowl of soup~ A recipe from my mom - serve it with cracked pepper and a little shaved parmesan and you have a hearty bowl of soup~
1/4 cup Olive Oil
4 garlic cloves, minced
2 large onions, diced
1 tsp. dried thyme leaves
2 bay leaves
10 cups vegetable stock (I used a homemade one without salt)
1 1/4 cup lentils
3/4 cup minced fresh parsley, divided
3/4 tsp salt
Black pepper, ground, to taste
1 pound sweet potato, peeled, and cut into 3/4 inch dice
Heat oil in large stockpot, over medium heat. Add garlic, onions, celery, thyme and bay leaves and saute for 10 minutes.
Raise heat to high. Stir in stock, lentils, and 1/4 cup of the parsley, with salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook the soup, uncovered, for 30 minutes.
Meanwhile, peel and dice your sweet potato. After 30 minutes, add sweet potato, and simmer for an additional 15 to 20 minutes, until sweet potators are tender (I would check after 10 minutes, depending on how big your dice are). Discard bay leaves, if you wish. Take 2 cups of the soup out, and puree it in a food processor. Add puree back to soup, with 1/4 cup of the parsley.
Serve hot, with parmesan cheese on top, and cracked pepper, and remaining parsley (if desired).
The serving sizes are approximate.. I think I ended up with about 12 cups of soup, and ate 2 cups (1 bowl) for dinner...
Serving Size: Makes 12 cups soup - 1 main course serving is 2 cups
Number of Servings: 12
Recipe submitted by SparkPeople user BRAGA76.