Daphne Oz's Red Lentil and Sweet Potato Soup
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Daphne Oz's Red Lentil and Sweet Potato Soup calories by ingredient
Introduction
Saw it on the Chew and its awesome! Saw it on the Chew and its awesome!Number of Servings: 9
Ingredients
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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)
Tips
I used regular kale as i couldn't find black kale. The whole thing takes between 30-60 mins to prepare and cook.
Directions
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
Member Ratings For This Recipe
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WATSON595
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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