Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

COVID-19 Updates:      What We're Doing to Keep You Safe »      COVID-19 Resources »       Updated Visitor Policy »

Lentil Sweet Potato Soup

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Sweet potatoes combine well with just about any food. In this recipe, sweet potatoes plus lentils make a tasty soup.

Prep Time:  25 minutes

Cook Time:  ~50 minutes (majority of cooking time requires minimal monitoring)

Serves:  4

Per Serving:  380 calories, 45g carbohydrates, 18.5g protein, 14g fat, 15g fiber

NOTE:  OK for those on the Low Microbial Diet, IF black pepper is omitted in the end.

Ingredients:

2 Tbsp olive oil

1 Tbsp sesame oil

2 large red onions, diced

1½ tsp dried thyme

4 garlic cloves, minced (to save time, you can use minced garlic in a jar)

10 cups vegetable stock (to save time, use vegetarian bouillon cubes, or boxed stock; omit salt if you use boullion)

1¼ cups green, brown, or red lentils

2 stalks of celery, sliced

½ cup minced fresh parsley, divided

Freshly ground pepper to taste

2 medium sweet potatoes (1 pound), peeled and diced

½ tsp salt (omit salt if you use bouillon instead of fresh vegetable stock)

Cooking Directions:  

  1. In a large pot, warm the olive and sesame oils over medium-high heat. Add onion. Sauté while stirring lightly until onions are soft (5-7 minutes).
  2. Add garlic and thyme. Cook for an additional 2-3 minutes. Do not overcook garlic. If garlic starts to brown, turn down the heat.
  3. Raise the heat to high. Stir in stock, lentils, celery, and ¼ cup of the parsley.
  4. Bring mixture to a boil, then reduce the heat to a simmer.
  5. Cook, uncovered, for 30 minutes.
  6. Add the sweet potatoes and cook 20 more minutes, or until the sweet potatoes are tender.
  7. Remove 2 cups of the soup and place in a blender. Carefully blend until thick and smooth. CAUTION: Be very careful when blending, letting steam and heat escape every few seconds by lifting blender lid slowly throughout blending. If steam and heat build up, the lid can blow off the blender (skip the blender step if thinner soup is desired).
  8. Return the blended soup to the pot with the remaining ¼ cup parsley. Stir and cook 1 more minute to blend.
  9. Add fresh ground pepper to taste.
  10. Serve and enjoy! 

Recipe from:  www.Caring4Cancer.com