Sweet Potato and Red Lentil Soup
Serves 4 servings
- Bring a medium-sized pan of water to boil and add in red lentils.
- Peel, tail, and chop your large sweet potato into 1-inch pieces. Add these cubes to your medium-sized pan of water. Turn down to a simmer and cover. Cooking time depends on the size of your sweet potato chunks. Allow for 10-15 minutes for 1-inch pieces.
- In the meantime, cut and dice your large onion into bite-sized chunks and fry in olive oil until softened and slightly browned.
- Combine your cooked onion, and drained sweet potatoes and red lentils with your vegetable stock. Blend all 4 ingredients together by working through with a stick blender.
- Mix through your full cup of camel milk with cinnamon, coriander, and nutmeg, then add this to your base ingredients and blending until reaching your desired consistency.
- The best part – serve with an optional garnish of fresh coriander and enjoy!
Ingredient spotlight: Compared to white potatoes, bright-colored sweet potatoes are low in starch and high in nutrients. A whole sweet potato contains over 70% of your daily recommended vitamin C intake and essential micronutrients like thiamine, potassium, and manganese. Boiling your sweet potatoes is the healthiest way of adding them into your diet. Boiling results in a low glycemic index (GI) of 44, whereas baking them leaves you with a very high GI of 94. Low GI meals are the best way of keeping you feeling fuller for longer.
The nutritional extras: Vegetarian, free from refined sugars, low in saturated fats.
Recipe by Camel Milk - Camel Milk 100% Raw & Natural - Camel Milk at https://camelmilk.com/sweet-potato-red-lentil-soup/