It’s 8:30 pm on a Tuesday and you just got home from the longest team meeting in recorded history. You haven’t eaten since lunch, trekked from campus through the sub-zero wind tunnel that is Commonwealth Avenue and fear that you will never be warm, or full, again.
On second thought, you remember you made this sweet potato lentil soup earlier in the week; and a zap in the microwave will give you a filling meal to refuel you for a night of studying.
This could be YOU.
If you’re not yet convinced, may I add that this soup is loaded with vegetables, protein-rich lentils and, sans parmesan garnish, happens to be vegan! That’s called eating healthy and not being hungry 20 minutes later. This recipe couldn’t be easier; just chop, combine and simmer (it also freezes really well).
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
½ cup green lentils
16-oz. can crushed tomatoes
1¾ cups water
1 small onion
1 sweet potato
2 small carrots
1 garlic clove
2 teaspoons cumin
2 teaspoons chili powder
Salt and pepper to taste
Grated parmesan and extra virgin olive oil for topping
*Celeriac, also known as celery root, is a gnarly looking root vegetable available at most grocery stores in colder seasons. Its celery flavor and root texture is ideal for hearty soups and stews that cook for a long time.
1. Wash, peel and dice all veggies into quarter-inch cubes as uniformly as you can.
2. Combine lentils, tomato, water, all of the vegetables and spices in a medium-large saucepan.
3. Bring to a boil, reduce to simmer and cover for 45 minutes or until lentils are soft, stirring occasionally. The sweet potato should break down and thicken the soup towards the end.
Serve topped with grated cheese and a drizzle of extra virgin olive oil for extra fancy flavor.
Recipe adapted from a Boston Organic’s recipe
Check out these other sweet potato recipes: