Lentil Soup with Sweet Potatoes and Zucchini

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Lentil Soup with Sweet Potatoes and Zucchini is a hearty, but healthy soup that will warm you up and fill you up.

Lentil Soup with Sweet Potatoes and Zucchini | Bites of Bri

Just in time for round two of the polar vortex and what seems like our hundredth snow storm of the winter season, this lentil soup is just the recipe you need to warm up. Eating this soup feels like you’re being surrounded in a huge, comfy, warm blanket cuddled up with a book in front of the fire, even if you’re just eating it at your desk.

This soup is the fourth soup of our January soup roundup on Bites of Bri and it is packed with nutritional powerhouses so you can go back for seconds and thirds without thinking twice.

 This recipe makes a lot of soup and freezes well, so do yourself a favor and store some in the freezer should the polar vortex decide to make a third uninvited trip to your neck of the woods.

The chicken in this soup is optional. Between the lentils, sweet potatoes, and other vegetables this soup is hearty enough without it if you want to go meatless.

Start by adding your chopped onion to a soup pot with 2 tbsp of olive oil. Allow the onions to sweat and saute for 10 minutes until translucent.

Lentil Soup with Sweet Potatoes and Zucchini 12 | Bites of Bri

While the onions are sweating chop your other vegetables: red pepper, sweet potato, zucchini, and garlic cloves. Once the onion is cooked, add the bell pepper, cubed sweet potato, and garlic to the soup pot. Stir to combine. Cook 2-4 minutes.

Lentil Soup with Sweet Potatoes and Zucchini 11 | Bites of Bri

Add the chicken bouillon cubes as well as the the parsley, thyme, oregano, and red pepper flakes. Cook for 2 minutes.

Lentil Soup with Sweet Potatoes and Zucchini 10 | Bites of Bri

Add the canned tomatoes. Stir to combine.

Lentil Soup with Sweet Potatoes and Zucchini 9 | Bites of Bri

Add the 4 cups of water to the pot and then add the rinsed lentils.

Lentil Soup with Sweet Potatoes and Zucchini 8 | Bites of Bri   Lentil Soup with Sweet Potatoes and Zucchini 7 | Bites of Bri

Add two bay leaves. Bring this mixture to a boil and then reduce it to a good simmer. Your lentils will need to cook according to the package directions (usually 20-30 minutes).

Lentil Soup with Sweet Potatoes and Zucchini 6 | Bites of Bri

Test the lentils for doneness after 20 minutes and continue simmering until cooked. Once cooked, add the chopped zucchini and chicken if you’re using it.

Lentil Soup with Sweet Potatoes and Zucchini 5 | Bites of Bri   Lentil Soup with Sweet Potatoes and Zucchini 4 | Bites of Bri

Season the soup with salt. This will depend on  your personal preference. I used 1 tsp of salt.

Lentil Soup with Sweet Potatoes and Zucchini 3 | Bites of Bri

Top with parmesan cheese and serve with some bread.

Lentil Soup with Sweet Potatoes and Zucchini 2 | Bites of Bri

Lentil Soup with Sweet Potatoes and Zucchini

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 6-8 bowls of soup

Lentil Soup with Sweet Potatoes and Zucchini is a hearty, but healthy soup that will warm you up and fill you up.

Ingredients

  • 2 small onions, diced
  • 2 cups sweet potato, diced (1 medium sized sweet potato)
  • 1 red bell pepper, diced
  • 4 garlic cloves, minced
  • 2 chicken bouillon cubes
  • 2 28 oz cans diced tomatoes with juices
  • 2 tbsp dried parsley flakes
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 1/4 tsp red pepper flakes
  • 4 cups water
  • 6 oz uncooked lentils
  • 2 bay leaves
  • 1 medium zucchini, diced
  • 2 cups shredded chicken (optional)
  • 1 tsp salt (or more to taste)
  • Parmesan cheese for topping

Instructions

  1. Start by adding your chopped onion to a soup pot with 2 tbsp of olive oil. Allow the onions to sweat and saute for 10 minutes until translucent.
  2. While the onions are sweating chop your other vegetables: red pepper, sweet potato, zucchini, and garlic cloves.
  3. Once the onion is cooked, add the bell pepper, cubed sweet potato, and garlic to the soup pot. Stir to combine. Cook 2-4 minutes.
  4. Add the chicken bouillon cubes as well as the canned tomatoes.
  5. Add the parsley, thyme, oregano, and red pepper flakes. Stir to combine. Cook for 2 minutes.
  6. Add the water and then add the rinsed lentils. Add two bay leaves. Bring this mixture to a boil and then reduce it to a good simmer. Your lentils will need to cook according to the package directions (usually 20-30 minutes).
  7. Test the lentils for doneness after 20 minutes and continue simmering until cooked. Once cooked, add the chopped zucchini and chicken if you're using it.
  8. Season the soup with salt. This will depend on your personal preference. I used 1 tsp of salt.
  9. Top with parmesan cheese and serve.

Notes

If you want to make this vegetarian, feel free to use vegetable stock instead of bouillon. Adjust the flavors and salt accordingly.

http://bitesofbri.com/2014/01/lentil-soup-with-sweet-potatoes-and-zucchini/

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