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Sweet Potato & Yellow Lentil Soup

Sweet Potato & Yellow Lentil Soup

Servings: 4

  • 1-1/2 cups yellow lentils; soaked (in enough water to cover) for 90 minutes
  • 2 tsp. olive oil
  • 1/2 cup chopped yellow onion
  • 1 small carrot, diced very small
  • 1 clove crushed garlic
  • 1 tsp. cumin
  • 1/2 tsp. red pepper flakes
  • 1 tsp. yellow curry paste
  • 2 cups water
  • 2 cups vegetable broth
  • 1/2 cup (from a 15 oz. can) Glory Foods Sweet Potato Casserole
  • 1 heaping tbs. freshly chopped parsley
  • 1/2 tsp. salt free seasoning
  • 1 tsp. fresh lemon juice


  1. Heat olive oil in a large saucepan.
  2. Add onion, carrot, garlic, cumin, red pepper flakes and curry paste. Sauté on low heat for 3 minutes.
  3. Stir in water and bring to a boil. Reduce heat and stir in rinsed lentils; simmer for 20 minutes until most of liquid is absorbed.
  4. Stir in vegetable broth and Glory Foods Sweet Potato Casserole and simmer for 10 minutes more.
  5. Remove from heat and stir in parsley and lemon juice. Sprinkle with salt free seasoning before serving.

Recipe by Michaela Mercer Rosenthal,