Black Lentil, Sweet Potato & Carrot Soup

How to make a Black Lentil, Sweet Potato and Carrot Soup.

Ingredients: Serves 4-6

  • 1 cup washed black lentils
  • 2 sweet onions
  • 5 carrots, cut into large cubes
  • 3 sweet potatoes, cut into large cubes
  • 6 cups water
  • 2 tablespoons miso paste
  • 2 tablespoons olive oil
  • 2 cups spinach leaves, chopped
  • ½ cup dill, finely chopped
  • 1 tablespoon paprika
  • dash of cayenne pepper
  • 1/2 teaspoon tumeric
  • salt, to taste
  • pepper, to taste
  • Garnish: fresh dill or cilantro, chopped

Method:

  1. In a large pot, on medium-high heat, sauté the onions in olive oil until soft and golden.
  2. Add the carrots, sweet potatoes, paprika, cayenne pepper, turmeric, salt and pepper, and sauté for about 15 minutes, until sweet potatoes are quite soft.
  3. Add a little water if the the pot seems too dry.
  4. Add the water, bring to a boil, simmer until the vegetables are soft but still tender.
  5. Remove from heat, add the miso paste to the pot, and with an immersion blender process until smooth.
  6. Wash the lentils in a sieve with plenty of cold water.
  7. Add to the pot, bring to a boil, lower to a simmer, and cook about 20-30 minutes, until the lentils are soft, turn off heat.
  8. Add the spinach and the dill (heat’s already off, but the soup is still very hot, so spinach will wilt nicely).
  9. Taste and correct seasoning.
  10. Garnish with a spinkle of herbs and serve with a nice loaf of fresh crusty bread.
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