Sweet Potato and Lentil Soup [Vegan, Low Fat]

Ingredients for 2 servings:

  • 1 large sweet potato
  • 1/2 cup of red lentils
  • 1/4 cup of unsweetened wholebean soya milk
  • 1/2 vegetable stock cube
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin
  • 2 teaspoon mild curry powder
  • 1/2 teaspoon of salt

Now this one I can’t wait to try myself. Begin by boiling the sweet potato over medium-high heat for 20 minutes. Peeling is up to you, but the potato skin is the most nutrient dense so it’s recommended to leave it on. While the sweet tater is boiling, rinse lentils until water runs clear. After 20 minutes, add lentils and vegetable stock cube to the boiling pot with the sweet potato.

After another 15 minutes goes by, add in the spices: paprika, cumin, and curry powder. Let it cook for another 10 minutes. After the time is up, add the soya milk and remove the pot from the heat. Mix in and allow to cook for 10 minutes.

When cooled down, dump contents into a blender and blend until smooth. Once blended, place back over a medium heat to reheat the soup mixture. You can keep the soup on longer to boil down to desired consistency. Enjoy.

This recipe was taken from TheHenchVegan.

Nutritional Value per Serving:

Calories: 275 cal

Fat: 2 g

Cholesterol: 0 mg

Carbohydrates: 35 g

Fiber: 11 g

Protein: 8 g

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1 Response

  1. Hope says:

    I share this recipe with my friend. She tried it before I got to and served it while we were visiting. It turned out great. Delicious and healthy, great combination. Thank you for sharing!

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