Zuppa (velutata) di leniticchie rosse decorticate e pepatata dolce
Cozy Up with Red Lentil and Sweet Potato Soup: A Mediterranean Delight
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a vibrant and flavorful Red Lentil and Sweet Potato Soup that’s not only incredibly delicious but also packed with nutrients. This recipe beautifully blends the heartiness of red lentils with the sweetness of sweet potato, creating a symphony of flavors that will tantalize your taste buds. Inspired by Mediterranean and Italian cuisine, this soup is surprisingly easy to make and perfect for a weeknight dinner or a comforting lunch.
Why You’ll Love This Soup:
- Healthy & Nutritious: Red lentils are a fantastic source of protein and fiber, while sweet potatoes are rich in Vitamin A and antioxidants.
- Quick & Easy: Ready in under 30 minutes, this soup is perfect for busy schedules.
- Flavorful & Versatile: The combination of sweet and savory flavors is delightful, and you can easily customize it with your favorite herbs and spices.
- Comfort Food at its Finest: A warm bowl of this soup is guaranteed to lift your spirits.
What Makes This Soup Special?
We’ve added a touch of DADOCREMA (a flavorful meat-based spread) to elevate the savory notes of this soup, creating a depth of flavor you won’t find in typical lentil soups. Don’t be afraid to experiment with different flavor combinations to make it your own!
Serving Suggestions:
Serve this Red Lentil and Sweet Potato Soup with a crusty bread for dipping, a side salad, or a sprinkle of fresh parsley for garnish. It’s also delicious topped with a swirl of yogurt or a drizzle of olive oil.
Frequently Asked Questions:
Q: Can I use different lentils?
A: While red lentils are preferred for their quick cooking time and creamy texture, you can use brown or green lentils. However, you may need to adjust the cooking time accordingly.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian, but not vegan due to the DADOCREMA. You can omit the DADOCREMA for a vegan version or substitute it with a vegetable bouillon or mushroom broth for added umami.
Q: Can I make this soup in advance?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can freeze this soup for up to 2 months. Allow it to cool completely before transferring it to freezer-safe containers.
Q: What can I add to this soup to make it more filling?
A: Feel free to add some cooked rice, quinoa, or diced vegetables like carrots or celery to make it more substantial.
Red Lentil and Sweet Potato Soup
Ingredients
- 140 g Red Lentils Decorticated
- 180 g Sweet Potato
- 2 leaves Bay Leaf
- 1 tablespoon DADOCREMA Bauer - Meat Flavor
- q.b. Extra Virgin Olive Oil
- 140 g Mushrooms
- q.b. Salt
- q.b. Pepper
- q.b. Parsley For garnish
Instructions
- Rinse the red lentils.
- Peel and dice the sweet potato.
- In a pot, combine the lentils, sweet potato, bay leaf, and enough water to cover. Bring to a boil, then reduce heat and simmer for about 12 minutes, or until the lentils and sweet potato are tender.
- Remove the bay leaf.
- Blend the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with parsley.
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