Lentil Soup with Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/4 cup Olive Oil4 garlic cloves, minced2 large onions, diced1 tsp. dried thyme leaves2 bay leaves10 cups vegetable stock (I used a homemade one without salt)1 1/4 cup lentils3/4 cup minced fresh parsley, divided 3/4 tsp saltBlack pepper, ground, to taste1 pound sweet potato, peeled, and cut into 3/4 inch diceHeat 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).
My mom adds the celery later, with the lentils... I saute mine with the onions and garlic. Either way, it is delicious. I put an extra 1/4 cup of parsley in the recipe, because I like a lot of parsley, on top. The original recipe from my mom only called for !/2 cup.
Serving Size: Makes 12 cups soup - 1 main course serving is 2 cups
Number of Servings: 12
Recipe submitted by SparkPeople user BRAGA76.
Serving Size: Makes 12 cups soup - 1 main course serving is 2 cups
Number of Servings: 12
Recipe submitted by SparkPeople user BRAGA76.
Nutritional Info 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
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