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Sweet potato and lentil soup

Updated: Oct 19, 2021


  • 1 Big peeled and whisked onion

  • 1 Tablespoon of olive oil

  • 2 Peeled and cut into cubes (medium or big) sweet potatoes

  • 3 Medium peeled carrots, cut into cubes

  • 3 Garlic cloves, peeled

  • 1 Cup lentils (orange)

  • 1 ½ Tablespoon of turmeric

  • 1 Tablespoon cumin

  • ¼ Teaspoon pepper

  • ¼ Teaspoon salt


  • Add a tablespoon of oil to a big pot on the stovetop over medium heat.

  • Add the onion and cook, stirring every half minute, until it is browned.

  • Mix in the carrots and sweet potatoes.

  • Meanwhile, rinse a glass of orange lentils in tepid water for about two minutes while the onions, carrots, and sweet potatoes are cooking in a pot.

  • Strain the lentils and toss them into the pot's mixture.

  • Bring to a boil with enough boiling water to cover all the ingredients in a pot. Add the turmeric, cumin, salt, pepper, and garlic once the soup has boiled.

  • Reduce the heat to low and cover with a saucepan.

  • In a pot, whisk the mixture every 10 minutes while adding a quarter cup of water.

  • Cook for 30 minutes or until the vegetables are soft and remove the saucepan from the heat Using a blend rod, ground the soup to a uniform texture before serving.

** Patients with active CD should consult with their dietitian regarding the addition of lentiles.


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