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I’ve read lots of posts in the last year where people profess their love for lentils, but until this past week I had never tried them before. While looking online for recipes to use lentils in, I stumbled on this recipe for Hearty Sweet Potato & French Lentil soup. I adapted it and am happy with the results!
Ingredients (makes 6-8 servings at least, depending on how much you eat!)
- 1 tbsp olive oil
- 1 large sweet onion, cut into small pieces
- 1 red pepper, cut into small pieces
- 1 cup baby carrots, cut into small pieces
- 2 medium sized sweet potatoes
- 1 can (15 ounces) garbanzo beans, drained
- 2 tsp black pepper
- 2 tsp salt
- 1.5 tsp onion powder
- 1.5 tsp cayenne pepper
- 1.5 tsp italian seasoning
- 1 cup lentils, uncooked
- 1/2 cup quinoa, uncooked, rinsed
- 30 ounces vegetable stock
- 24 ounces tomato juice (could cut this out and increase vegetable stock)
Here’s what I did. I chopped up all vegetables into small pieces and put into my crock pot. I then measured out beans and sifted through them, tossing any pebbles or bad looking beans I saw. I then measured out .5 of a cup of quinoa and rinsed before putting it in the crock pot. After draining a can of garbanzo beans, I also added that to the crock pot.
After tossing in the liquids (vegetable stock and tomato juice), I threw in the spices, covered the crock pot, and turned it on low. I mixed everything up right at first, and mixed the soup again about three and a half hours into cooking. I cooked on low for about 6 hours! Because this makes such a large quantity, I immediately froze three servings for another week!
This soup is perfect for the winter, and is a great meal after working out!
Now it’s your turn to share! What’s one of your favorite winter meals? Do you have a specific food you add to lots of meals to add extra “healthiness”? (For me it’s quinoa and beans!)
YUM! Love veggie packed soups!
[…] For other great cold weather soups, check out this taco soup and this lentil and vegetable soup! […]