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“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.”
READY IN:
1hr
SERVES:
6-8
YIELD:
6-8 1 - 1.5 cup servings
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. 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.
  3. Open can of sweet potatoes and rinse in a sieve, then add to the soup mixture.
  4. Season as desired with salt, pepper, toasted sesame oil, or other seasonings of your choice.
  5. 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.
  6. 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.
  7. 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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