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lunch
Sweet Potato and Lentil Soup
PostpartumAmerican/GlobalEasyServes 235 min
A warm, blended soup made from red lentils and roasted sweet potatoes.
This warm, soothing soup is incredibly gentle on the digestive system while packing a serious nutritional punch. Lentils are rich in iron and protein, helping to combat maternal fatigue and support tissue recovery after birth. Meanwhile, sweet potatoes provide vital complex carbohydrates and vitamin A, offering a steady stream of energy essential for milk production and managing those wakeful nights.
View Nutrition Facts
One serving≈580 kcal · 17 g protein
Calories580 kcal
Protein17 g
Carbs68 g · 11.4g sugar
Fat30 g · 19.8g sat
Fiber9.9 g
Sodium1,499 mg
Folate266 mcg DFE
Iron7 mg
Calcium111 mg
Choline76 mg
Iodine68 mcg
Zinc3 mg
from its ingredients
Ingredients
2 sweet potatoes, peeled and cubed
½ cup red lentils, rinsed
½ yellow onion, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp cumin
½ tsp smoked paprika
3 cups vegetable broth
½ can coconut milk (full fat)
½ tsp salt
¼ tsp black pepper
Method
- 1In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
- 2Stir in the garlic, cumin, and smoked paprika, cooking for 1 minute until fragrant.
- 3Add the sweet potato cubes, rinsed red lentils, and vegetable broth. Bring to a boil.
- 4Reduce the heat, cover, and let simmer for 15-20 minutes until the sweet potatoes and lentils are completely tender.
- 5Use an immersion blender (or carefully transfer to a standard blender in batches) to puree the soup until smooth.
- 6Stir in the coconut milk, salt, and pepper. Gently reheat if needed before serving warm.
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