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.
