Recipe by zhidaoma
"This winter pureed soup will warm you up on the inside while still protecting the waistline."
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sweet potatoes, peeled and chopped
carrots, peeled and chopped
apple, peeled, cored and chopped
minced fresh ginger
ground black pepper
There are two good reasons why this recipe is a 5-star meal: First, at any given time, the average health-conscious person has all of these ingredients in her kitchen, which makes it so convenient. And second, the flavors and spices are spot on! I've made it several times as is and I feel like I can now mention my own twists on the original. One, replace the butter with equal amount coconut oil for a healthier fat and complimentary flavor with the ginger. Two, don't puree it! It is such a pretty stew as is! And three, the last five minutes of simmering, throw in about 4 cups of fresh, chopped spinach for a boost in color and nutrients. Take my word for it--this recipe is worth making!
I only gave this a 3 star rating because although the flavor was great to me it is not worth the time it takes to prepare the meal. I will save this meal for special occations such has family holiday get togethers or pot luck dinners. Also next time I think I will leave it as a stew instead of pureeing it (pureeing it gives it a babyfood look and tecture).
Delicious! I didn't puree it, instead I just made it like a stew. Everyone who tasted it thought it was great. Def will make again.
This soup is sooooo great! I made it vegan by using olive oil instead of butter and also omitted the yogurt. I also cut salt by using low-sodium broth, and found that I did not need to add salt to season when it was done. Lovely, hearty, and filling. I really liked the mild sweetness with a bit of heat.
This was very good, although I made just a few changes. I used ginger powder, because I didn't have fresh, and I substituted olive oil for butter. I also added several cloves of garlic, minced, and a few parsnips I had left over, and I did NOT puree the soup, because I do not like the texture of pureed soup. I served it over a mixture of brown and white basmati rice. This made a wonderful, hearty, vegan meal.
This recipe was really yummy! I was a little skeptical mixing apples, onions, carrots, sweet potatoes and lentils together, but it turned out be so good and hearty. I followed the recipe to the letter and did not deviate on any of the measurements. My husband is not a big soup person, but he loved it so much, he went back for seconds! My kids, ages 5 & 6, loved it too! The plain yogurt added a really good kick, although it probably would have been good with sour cream as well. I will definitely keep this recipe in the file. :-)
I always put carrots in my lentil soup so when I saw this used apples and sweet potato it sounded good. I made a big batch using the whole lb package of those grey-green lentils and increased other items accordingly. I didnt puree it. Left other ingrediants in chunks which is helpful to know for those without a blender. The family wants me to make lots more of it this fall and winter!
Love this recipe...so unique by adding the apple. I didn't have red lentils so I used green and I added some red chillies to give it an extra kick. It is very comforting and filing. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Potato, Carrot, Apple, and Red Lentil Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 81
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