We all love lentils but simply do not have them enough. They are also fantastic in soups. They not only thicken thin soups but also bulk them out to make them filling enough for a main meal.
This soup has the sweetness from the sweet potatoes along with the goodness of lentils and chickpeas.
This is what I did...
Wholesome Sweet Potato and Carrot Soup
400g sweet potatoes, peeled and chopped
400g carrot, sliced
1 red onion, chopped
1ltr vegetable stock
100g split red lentils, rinsed
1 x 400g tin chickpeas, drained and rinsed
2tbsp chopped fresh coriander
1 - Place the stock in a large pan and add the chopped sweet potatoes and carrots
2 - Bring to the boil and simmer for 20 minutes
3 - Once the vegetables are soft blend the vegetables into a liquid and return to the pan
4 - Bring to the boil, add the lentils and simmer for 15 minutes or until the lentils are soft
5 - Stir in the coriander and add the chickpeas and simmer for a further 10 minutes
This soup is delicious served with a toasted pitta bread or simply as it is.
If you are following the Juice Plus plan this is a great soup to fill you up and it is made with allowed foods. If you are following the Slimming World plan this is a syn free soup!
Delicious, filling, homemade and good for you!
I am sharing this recipe with Lucy from Supergolden Bakes and Emily from A Mummy Too.