Lentil Soup with Sweet Potato "Croutons"

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Servings: 4 Prep: 30 min Cook: 600 min Pescetarian Vegan Vegetarian Entree Soup Freezable Homestyle Immersion Blender Oven Soup: Hot Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Lemon, Sweet Potato, Extra Virgin Olive Oil, Parchment Paper, Fresh Thyme, Coconut Aminos

Lentil Soup with Sweet Potato "Croutons"

Ingredients

1 cup brown lentils

1 onion

2 carrots

1 lemon ⚠

1 medium sweet potato ⚠

2 tablespoons extra virgin olive oil ⚠

1 tablespoon minced garlic

parchment paper ⚠

4 cups vegetable broth

2 sprigs fresh thyme ⚠

1 tablespoon miso paste

1 tablespoon coconut aminos ⚠

½ teaspoon sea salt, or to taste

¼ teaspoon ground black pepper, or to taste

Instructions

1. In a large bowl, cover the lentils with filtered water, and soak for at least 8 hours on the counter top. When done soaking, drain and rinse well.

2. Peel and chop the onions and carrots. Juice the lemons. Peel and finely dice the sweet potatoes.

3. Preheat the oven to 350F.

4. In a large stock pot, heat half of the oil over medium heat.

5. Sauté onions and garlic until translucent.

6. While the onions and garlic are cooking, spread the diced sweet potato and the remaining oil (interspersed with the potatoes) onto a parchment-lined baking sheet.

7. Turn the potatoes to coat.

8. Bake until potatoes are soft and beginning to brown. Remove from oven and set aside.

9. Add the carrots, lentils, and broth to the cooked onions and bring to a boil.

10. Skim off any foam at this point, then reduce to a simmer and add the thyme.

11. Simmer, covered, for 30-40 minutes until lentils are tender.

12. Remove the thyme, and puree with an immersion blender.

13. Whisk together the lemon juice, miso paste, and coconut aminos, and blend into the soup.

14. Season with salt and pepper to taste.

15. Serve soup topped with diced sweet potatoes. (When freezing, simply toss in potatoes and freeze together.)