Lentil and sweet potato soup
A hearty soup with a plant-based protein boost
30 min. Serves
300 g lentils (green)
1 l water
100 g potatoes
100 g sweet potatoes
100 g carrots
1 l clear vegetable soup stock
a little parsley to garnish (flat-leaf)
Cook the lentils
Boil the lentils in 1 l water for approx. 25 minutes until soft.
Prepare the vegetables
In the meantime, peel and dice the vegetables. Wash the parsley and pluck it into four little strands.
Finalise the soup
In another pan, simmer the diced potatoes, sweet potatoes and carrots in the clear vegetable soup for 8 minutes and then immediately add the skimmed lentils.
Serve the soup
Divide the soup among four deep plates and garnish with some parsley.
Serve a cucumber salad as a starter.