Sweet Potato and Red Lentil Soup recipe

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Ingredients

2 tablespoons olive oil
1 onion, chopped
2 large sweet potatoes, peeled and chopped
3 carrots, chopped
4 large cloves garlic, minced
1 tablespoon garam masala
¼ teaspoon seasoned salt
⅛ teaspoon cayenne pepper
salt and ground black pepper to taste
2 (16 ounce) cans chicken broth
3 cups water
4 cups chopped fresh spinach
1 ½ cups red lentils

Nutrition Info

389.4 calories
carbohydrate: 68.3 g
cholesterol: 3.8 mg
fat: 5.9 g
fiber: 21.7 g
protein: 17.3 g
saturatedFat: 0.8 g
servingSize: -
sodium: 943.4 mg
sugar: 10.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a pot over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne pepper, salt, and pepper. Cook for 5 minutes. Add broth and water. Bring to a boil and cook until flavors start to blend, about 10 minutes.

  2. Add spinach and lentils, bring to a boil. Reduce heat to low and simmer until lentils are soft, 15 to 20 minutes.

Recipe Yield

6 servings

Recipe Note

A delicious, rich, and nutritious lentil soup, perfect for chilly fall evenings! Best served with a loaf of crusty French bread.

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