Awesome Lentil Sweet Potato Soup
photo by Kimberlys Surprise
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
6-8 1 - 1.5 cup servings
- Serves:
- 6-8
ingredients
- 2 cups dry lentils
- 6 cups water
- 1 medium onion, chopped
- 8 ounces firm tofu, cubed
- 1 (29 ounce) can sweet potatoes, rinsed
- 1 -2 cup kale, chopped
- 1⁄2 cup ground nuts (pecan, peanut, walnut)
- 1⁄2 - 1 cup olive oil
- 1 teaspoon salt (or to taste)
- 1⁄2 teaspoon pepper (or to taste)
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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RECIPE SUBMITTED BY
I am preparing for the Bridegroom.