Meatless Monday – Sweet Potato & Lentil Soup

January seems to be the month when people start exercise programs, and try to eat a bit more on the healthy side. I like to mix up my salads with a healthy and hearty soup. I find soup really keeps me satisfied longer, and is great for the cold weather. This soup is one of my Mother in Law’s recipes. I love sweet potatoes, and I’m always happy to get some protein from lentils – so this one is a winner for me. Enjoy!

Ingredients
5 cups sweet potatoes, peeled and chopped into bite sized pieces
1 cup red split lentils, rinsed
4 tablespoons oil or vegan butter
1 cup onion, finely chopped
1 heaping tablespoon paprika
1⁄2 teaspoon cumin
Black pepper and salt to taste
1⁄8 tsp sugar
3 32oz containers vegetable broth
4 tablespoons tomato paste

Instructions
1. Peel and chop sweet potatoes into bite size pieces, set aside.
2. Rinse lentils in a fine mesh strainer, set aside.
3. Over medium heat, heat oil.
4. Add onion.
5. Saute until onions are translucent, stirring frequently.
6. Add paprika, cumin, salt, pepper, and sugar.
Stir and cook for 1 minute.
7. Add vegetable broth and tomato paste.
8. Turn up the heat to high, and bring to a boil.
9. Add lentils, stir.
10. Lower heat to medium.
11. Cook lentils for 30 minutes, stirring occasionally.
12. Add sweet potatoes, stir.
13. Cook 20 minutes stirring occasionally, or until sweet potatoes are tender.
14. Serve.

**Check out some of the items I used here by clicking on the Amazon link below. This link is an affiliate link, your purchase costs will be the same but The Masala Girl will automatically receive a small commission, thanks for your support. 🙂