Daphne Oz's Red Lentil and Sweet Potato Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
4 tbsp Olive Oil 1 Red Onion (finely chopped) Salt and Pepper to taste 7 Carrots (thinly sliced coins) 2 Celery Ribs (finely chopped) 3 Garlic cloves (finely minced) 2 cups Red Lentils (rinsed) 2 teaspooons Cumin Seeds (toasted and ground) 1 teaspoon Coriander (toasted and ground) 1 teaspoon Chipotle Chili Flakes 1/2 teaspoon Turmeric 6 cups Water 1 Sweet Potato (peeled and finely diced; about 1 cup) 1 bunch Black Kale (finely shredded)
In a heavy bottomed pot over medium-high heat, add about 4 tablespoons of olive oil. Once the oil is shimmering and hot, add the onion. Season with salt and saute for 4 to 5 minutes, or until soft.
Add the carrots and celery and cook for 3 more minutes. Add the garlic and saute for 1 more minute. Add in the rinsed lentils and cook for about 2 minutes, toasting in the oil. Add the cumin seeds, coriander, chipotle chili falkes, and turmeric, and continue to toast for another minute, or until fragrant. Add the water and a big pinch of salt and pepper. Stir and bring to a boil. Reduce to a very low heat and gently simmer for about 10 minutes.
Then, carefully stir in the sweet potato and kale. Cook for another 10-15 minutes, or until the lentils are cooked through but not mushy.
Once cooked, adjust seasoning with salt and pepper and drizzle with olive oil.
Serving Size: makes 8 servings
Add the carrots and celery and cook for 3 more minutes. Add the garlic and saute for 1 more minute. Add in the rinsed lentils and cook for about 2 minutes, toasting in the oil. Add the cumin seeds, coriander, chipotle chili falkes, and turmeric, and continue to toast for another minute, or until fragrant. Add the water and a big pinch of salt and pepper. Stir and bring to a boil. Reduce to a very low heat and gently simmer for about 10 minutes.
Then, carefully stir in the sweet potato and kale. Cook for another 10-15 minutes, or until the lentils are cooked through but not mushy.
Once cooked, adjust seasoning with salt and pepper and drizzle with olive oil.
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 153.7
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 51.1 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 6.1 g
- Protein: 5.4 g
Member Reviews
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STHESH
I make this stew regularly, and it's amazing. Sometimes I add mushrooms or peppers, but there are already so many vegetables in there, it's great the way it is. Another adjustment that enhances the flavor is sub chicken/veggie broth for the water. Thanks for taking the time to enter this recipe! - 8/1/13