READY IN ABOUT 1¼ hrs

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Read Reviews (496)

"This winter pureed soup will warm you up on the inside while still protecting the waistline." — zhidaoma

Directions

Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Kitchen-Friendly View

PREP 20 mins
COOK 50 mins
READY IN 1 hr 10 mins

Footnotes

Cook's Note
This soup is also great served with crumbled feta cheese instead of yogurt as garnish.

Reviews More Reviews

Most Helpful Positive Review

Apr 21, 2011

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!

—lauren

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Most Helpful Critical Review

Sep 13, 2011

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).

—cherylandblade

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715 Ratings

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Feb 18, 2009

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.

—RzzMTzz

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Mar 10, 2009

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.

—Dissonata

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Jul 14, 2009

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.

—Jackie

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Jan 29, 2009

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. :-)

—Afro Curly Girl

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Oct 07, 2009

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!

—Mona

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Jan 30, 2009

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!

—Hannah

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Nutrition

Calories
322 kcal
16%

Carbohydrates
52.9 g
17%

Cholesterol
22 mg
7%

Fat
9 g
14%

Fiber
9.5 g
38%

Protein
9 g
18%

Sodium
876 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 322
Calories from Fat: 81

% Daily Value *
Total Fat 9g 14 %
Saturated Fat 5.1g 26 %
Cholesterol 22mg 7 %
Sodium 876mg 35 %
** Potassium 879mg 25 %
Total Carbohydrates 52.9g 17 %
Dietary Fiber 9.5g 38 %
Protein 9g 18 %
Sugars 15g
Vitamin A 572 %
Vitamin C 14 %
Calcium 16 %
Iron 25 %
** Thiamin 16 %
** Niacin 18 %
** Vitamin B6 27 %
** Magnesium 18 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.