Sweet Potato, Carrot & Red Lentil Soup
  1. Heat oil in a pot. Add onions and sauté until fragrant. Add sweet potatoes, carrots and thyme and cook for a minute or so, while stirring. Add rinsed lentils, water, sea salt, and pepper, cover and let simmer for 20-25 minutes until the vegetables and lentils are soft.

  2. Meanwhile make the topping. Heat oil in a large skillet, add aubergine/eggplant, kale and all the spices. Sauté for about 10-15 minutes, stirring occasionally, until the aubergine/eggplant is completely soft.

  3. Use an immersion (hand) blender to puree the soup. Taste and adjust the flavors. Serve the soup in bowls with a couple of spoonfuls topping, a good drizzle of olive oil and a few leaves of fresh thyme.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

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