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Sweet Potato & Lentil Soup with Apples

Yields1 Serving

 2 Tbsp. canola or olive oil
 2 onions, chopped or grated
 3 garlic cloves, crushed
 1 Tbsp. grated ginger
 1 Tbsp. curry powder or paste
 1/4-1/2 cup chopped cilantro (stems too)
 2 medium dark-fleshed sweet potatoes, roasted and peeled or peeled and chopped
 1 L chicken or vegetable stock
 2 cups water
 1/2 cup dry red lentils
 1 tart apple, peeled, cored and grated
 1 cup half & half or coconut milk
 juice of a lime

If you have a stovetop, heat a drizzle of oil in a medium pot; add the onions and saute for 4-5 minutes, until soft. Add the garlic and ginger and cook for another minute. Add the curry powder or paste and cook for another minute; then the cilantro.


Add the sweet potatoes, stock, water, lentils and apple; bring to a simmer and cook for 30 minutes, or until everything is very soft. (Alternatively, toss everything in the slow cooker and turn it on low for 8 hours.)


Puree the soup in the pot using a hand-held immersion blender; add the half & half, lime juice and salt, blend again and adjust seasonings. Serve hot.

Nutrition Facts

Serving Size Serves 8.