Jul 26, 2017

Lentil Soup w/ sweet potato, parsley and onion


2 tbsp olive oil,
2 lemon juice,
A handful of parsley,
2 tbsp caramelized onion,
1 medium sweet potato,
1 carrot
1 small jalapeno
2 cup red lentil,
2 black garlic cloves, pressed or minced.
1 medium tomato, chopped.
4 cups water
1 tsp sea salt
A pinch of red pepper flakes


1. Pour washed lentils in the water. Add 1 teaspoon salt and a pinch of red pepper flakes. . Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.

2. Transfer  soup to a cheese cloth. Press down with a spoon and strain slowly.

3. Pour the puréed soup back into the pot and add the chopped parsley. Cook for 5 more minutes, or until the parsley have softened to your liking.

4. Place tomato, carrot, sweet potato, jalapeno, black garlic and caramelized onion in to blender and mix on high , you should mince well and pure it with blender.

5. Transfer the mixture in a soup bowl and cook for 2-3 minutes.

6. Serve with mint, lemon juice and olive oil.


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