Maella

Double Lentil Sweet Potato Soup


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Packed with protein and veggies to keep you both satisfied and nourished.

Ingredients

Soup

Crispy Lentils

Directions

  1. 1

    Preheat oven to 425F. Add the French lentils, oil, paprika, coriander, garlic and a pinch of salt to a lined baking tray. Toss to coat then spread out in a single layer. Bake 15 mins, toss the lentils, and bake 5-8 mins until crispy. Allow to cool completely.

  2. 2

    Add the oil to a large pot over medium low heat. When hot add leeks and pepper with a pinch of salt and saute until soft and translucent, about 6-8 mins. Stir in garlic and saute for 1-2 mins.

  3. 3

    Add the tomato paste and saute for 2 mins. Add sweet potatoes, coriander, fennel, red pepper flakes and another pinch of salt.

  4. 4

    Saute the mix for about 3 mins, add 1-2 tbsp of the veggie broth then partially cover with a lid and cook undisturbed for 5 mins. Remove lid and stir well then place the lid back on for 5 mins.

  5. 5

    Add lentils, broth, 2 cups of water, thyme, and bay leaf then stir to combine. Bring the mixture to a boil, reduce to a low simmer. Partially cover with a lid and cook for 25 mins, stirring occasionally.

  6. 6

    Stir in the kale, turn off the heat and allow to wilt down for 5 mins. While you wait, add the roasted lentils, parsley and lemon zest to a bowl and stir to combine.

  7. 7

    Serve a portion of the soup topped with the crispy lentils and enjoy with bread if desired.