Lentil and Sweet Potato Soup
View original ↗
Cooked & Loved · by Irena Macri

Lentil and Sweet Potato Soup

NUTRITION · PER SERVING40M COOK
CAL 24%·PRO 41%
CARBS 63G52% OF CAL
21G FIBER30G OTHER13G TOTAL SUGAR
FAT 18G33% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty, warmly spiced soup of lentils and sweet potato finished with lemon. Made mostly from pantry staples and ready in 40 minutes.

mainmiddle easternsoupbeansgluten freeveganvegetarian
View the full recipe on Cooked & Loved →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 1 medium onion (finely diced)
  • 1 celery rib (finely diced)
  • 1 carrot (finely diced)
  • 1 medium sweet potato (about 270 grams / 9.5 oz, peeled and diced into cubes)
  • 1 tablespoon olive oil (15 ml )
  • 1½ teaspoons salt
  • 3 cloves garlic (finely diced or minced)
  • 1 teaspoon cumin powder
  • ½ teaspoon coriander seed powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1 teaspoon dried thyme (or oregano)
  • ¼ teaspoon pepper
  • 2 cans brown lentils (14 oz / 400 grams each, drained)
  • 1 cup tomato passata, or canned diced tomatoes (240 ml / 8 oz )
  • 4 cups vegetable stock (960 ml / 32 oz )
  • ½ teaspoon lemon zest
  • 2 tablespoons lemon juice (about 1 lemon) (30 ml )
  • Extra salt (to taste after cooking)
  • To serve: Cilantro or parsley (sour cream, chili flakes for extra kick)
PREP
15M
SODIUM
2592MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.