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Tomato soup with sweet potatoes and lentils

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Ingredients

Adjust Servings:
1 Sweet potato крупный
150 г Red lentils
500 мл Tomato Passata passata
1 шт Onion
1 ст л Tomato paste
2 шт Celery rib
2 зубчика Garlic
3 ст л Extra Virgin olive oil
1,5 л Vegetable stock
to taste Salt
1 шт Bay leaf
1 чл Basil сушеный

Tomato soup with sweet potatoes and lentils

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegan
  • Vegetarian
  • 1 h
  • Serves 8
  • Easy

Ingredients

Directions

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This soup is delicious! It’s a kind of winter gazpacho, fresh, sour and sweet on one side, and creamy, full-flavored and warming on the other.

This soup is healthy and delicious!

Highly recommended!

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Today's visits: 1.

Steps

1
Done

Dice the onion and celery into small cubes and sauté them in olive oil until soft. Add sliced garlic and sauté together for about a minute. Add tomato paste and sauté all together for a few minutes.

2
Done

Peel the sweet potatoes and cut them into medium-sized cubes (1.5 cm). Add the sweet potatoes and pre-washed lentils to the onions and sauté all together for about 3 minutes.

3
Done

Add passata, bay leaf and dried basil, fill with vegetable broth (or almond milk) so that the liquid covers vegetables + 2 cm. Mix it, bring to the boil and cook until the sweet potatoes are soft. Since the potatoes are cooked in a tomato sauce, it will take more time than usual, about 1 hour. Add broth as needed or as it boils off.

4
Done

Grind finished soup into a paste with an immersion blender ( take out the bay leaf beforehand). Add the broth, if the soup is too thick and season it with salt to taste.
Serve it hot with olive oil and herbs or bell peppers.

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