Awesome Lentil Sweet Potato Soup

"Simple vegan recipe that I improvised from another lentil-and-sweet-potato-soup recipe, and from what I had on hand. The family's verdict was that it was "awesome" and that I shouild write down the recipe because it is worth making again. I made mine in the crockpot and let it simmer for hours, but it could be made easily on the stovetop in a half hour or less."
 
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photo by Kimberlys Surprise photo by Kimberlys Surprise
photo by Kimberlys Surprise
Ready In:
1hr
Ingredients:
10
Yields:
6-8 1 - 1.5 cup servings
Serves:
6-8
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ingredients

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directions

  • Rinse 2 cups dry lentils and pick over. Put in cooking pot with 6 cups water and chopped onion and set to boil until tender (about 20 minutes).
  • Heat olive oil (or other cooking oil) in a skillet at 350 degrees or so. Dredge tofu cubs in ground nuts and fry in the oil, turning as needed. When finished, add to the cooking lentils.
  • Open can of sweet potatoes and rinse in a sieve, then add to the soup mixture.
  • Season as desired with salt, pepper, toasted sesame oil, or other seasonings of your choice.
  • Variations: Use two or three medium sized sweet potatoes instead of canned. Wash, peel, and chop fine or food process and add in the beginning with the lentils, water, and onions.
  • Notes: I used fermented kale that I had on hand, which was very salty, and I only used about 1/4 to 1/2 cup and did not add extra salt. Also, I sprayed the tofu cubes with toasted sesame oil before frying and did not add extra oil to the soup.
  • When the weather is cold, I keep a crockpot of soup going all week and change it every day or so. I will probably change this one by adding roasted radishes because that is what I have on hand this week.

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I am preparing for the Bridegroom.
 
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