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Lentil and Sweet Potato Soup
Source: dLife

A hearty, spicy soup of lentils and sweet potatoes.

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 260.4
Total Carbs 41.9 g
Dietary Fiber 8.9 g
Sugars 7.2 g
Total Fat 5.0 g
Saturated Fat 0.7 g
Unsaturated Fat 3.2 g
Potassium 221.9 mg
Protein 15.6 g
Sodium 22.0 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 2 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  dried lentils
2 1/2 cup  cold water
0 1/4 tsp  ground turmeric
1 each  sweet potatoes
2 tbsp  vegetable oil
1 cup  fresh chopped onion
1 each  medium tomatoes
3 cup  fresh jalapeno chili peppers
1 pinch  salt and pepper
1 tbsp  fresh cilantro
  1. Rinse lentils under running water; drain.
  2. Put lentils, 2 1/2 cups water, and turmeric in a medium pot, and bring to a boil.
  3. Cover, reduce heat, and cook until lentils are tender, about 30 minutes.
  4. Meanwhile, place cubed sweet potato in a steamer over 1 inch of boiling water. Cover and cook until tender but still firm, about 15 minutes (time may vary depending on size of potato pieces). Once tender, mash sweet potato and lentils together; set aside.
  5. Heat the oil in a skillet over medium heat, and cook the onion until lightly browned. Stir in tomato, jalapenos, salt, and pepper, and continue cooking another 3 to 5 minutes.
  6. Place lentils, vegetables, and potatoes in a stockpot over medium heat. Stir in water as needed to attain desired consistency.
  7. Serve immediately.

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