Sweet Potato and Lentil Soup with Shiitake Mushrooms
This soup is so good Essy and I ate it ALL the first time I made it. If someone is hesitant about plant-based food, this has to be a convincer. Red lentils keep this soup a beautiful orange color. If you don’t have leeks use onions. Serve it alone or over rice with a big green salad.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 bay leaf
- 2 cups water
- 6 cloves garlic minced
- 4 cups vegetable broth
- 1/2 cup basil
- 1 1/2 cups lentils
- dash black pepper
- 1 leak thinly sliced
- 2 cups shitake musrooms soaked for 30 min before sliceing
- 1 sweet potato diced
- handful spinach
- Carbohydrate 66.0496650002018 g
- Cholesterol 0 mg
- Fat 1.06548000004875 g
- Fiber 27.3137499795583 g
- Protein 23.1107200002399 g
- Saturated Fat 0.163811500003123 g
- Serving Size 1 1 Serving (503g)
- Sodium 583.489500004312 mg
- Sugar 38.7359150206436 g
- Trans Fat 0.216943000009293 g
- Calories 363 calories
In a large pan, stir-fry leek, mushrooms and garlic for 3 to 4 minutes until leeks are soft. Stir in broth, water, lentils, sweet potato, and bay leaf. Bring to boil then simmer uncovered until lentils and sweet potatoes are soft, about 30 to 40 minutes. Remove bay leaf and puree 2 cups of soup until smooth or use an immersion blender; return to pot, stir in basil and pepper to taste. Just before serving stir in as much as you dare fresh spinach. It will melt in the pot. If you prefer fill individual soup bowls with spinach and spoon hot soup over the spinach. Top with a sprinkle of more fresh basil.
