Sweet Lentil Soup Easy Recipe
Sweet, hearty, vegan sweet lentil soup with loads of protein
Servings: 8
Calories: 301kcal
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 2 cloves garlic minced
- ½ teaspoon fennel seeds
- 1 Tablespoon fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon fresh rosemary chopped
- 8 cups water
- 2 teaspoons vegetarian bouillon Better than Bouillon seasoning
- 16 ounces brown lentils
- 2 Macintosh apples cored and diced
- 1 large sweet potato peeled and diced
Instructions
- Pour the lentils into a colander and rinse them, picking through them to remove any that look broken or discolored, watching for small stones.
- In a large soup pot or Dutch Oven, heat the oil over medium high heat until hot.
- Add the onions and cook about 4 minutes until they turn translucent.
- Add the garlic, fennel, thyme, and rosemary and stir, cooking for about 30 seconds.
- Add the water and bouillon. Stir.
- Turn the temperature to high and add the lentils, apples and sweet potato and bring the soup to a boil. As soon as it boils, turn the temperature to medium-low and continue to cook the soup for about 20 minutes until the lentils are tender (not mushy) and the potatoes and apples are soft.
- Use an immersion blender to blend the soup until it is mostly smooth.
Nutrition
Calories: 301kcal | Carbohydrates: 50g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 249mg | Potassium: 757mg | Fiber: 20g | Sugar: 8g | Vitamin A: 6119IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 5mg