Creamy Sweet Potato Lentil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sweet Potato Lentil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Sweet Potato Lentil Soup

A velvety and comforting soup featuring tender sweet potato cubes, red lentils, and a hint of coconut cream. Enhanced with a touch of Greek yogurt and silken tofu, every spoonful delivers a burst of hearty flavor and a wholesome, satisfying finish.

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NUTRITION

573kcal
Protein
33.4g
Fat
11g
Carbs
95.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (67g)

150g Sweet Potato, cubed

1/4 cup Light Coconut Milk (60g)

1/4 medium Onion, chopped

1 Garlic Clove, minced

50g Carrot, diced

1 cup Spinach

1 cup Vegetable Broth

1/2 teaspoon Olive Oil

1/4 cup Nonfat Greek Yogurt

50g Extra-Firm Tofu, cubed

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PREPARATION

  • 1

    Rinse the red lentils thoroughly under cool water and set aside.

  • 2

    Peel and cube the sweet potato, dice the carrot, chop the onion, and mince the garlic.

  • 3

    In a medium pot, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent.

  • 4

    Add the diced carrot and sweet potato cubes to the pot. Stir for a couple of minutes.

  • 5

    Pour in the vegetable broth and add the rinsed red lentils. Bring the mixture to a simmer.

  • 6

    Allow the soup to simmer for about 20-25 minutes, or until the sweet potatoes are tender and the lentils are cooked through.

  • 7

    Stir in the light coconut milk and gently add the extra-firm tofu cubes. Let it heat through for 2-3 minutes.

  • 8

    Fold in the spinach and let it wilt slightly.

  • 9

    Remove the soup from heat and serve hot, garnished with a dollop of nonfat Greek yogurt.

Creamy Sweet Potato Lentil Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Sweet Potato Lentil Soup

YOUR SOLIN GENERATED RECIPE

Creamy Sweet Potato Lentil Soup

A velvety and comforting soup featuring tender sweet potato cubes, red lentils, and a hint of coconut cream. Enhanced with a touch of Greek yogurt and silken tofu, every spoonful delivers a burst of hearty flavor and a wholesome, satisfying finish.

NUTRITION

573kcal
Protein
33.4g
Fat
11g
Carbs
95.6g

SERVINGS

1 serving

INGREDIENTS

1/3 cup dry Red Lentils (67g)

150g Sweet Potato, cubed

1/4 cup Light Coconut Milk (60g)

1/4 medium Onion, chopped

1 Garlic Clove, minced

50g Carrot, diced

1 cup Spinach

1 cup Vegetable Broth

1/2 teaspoon Olive Oil

1/4 cup Nonfat Greek Yogurt

50g Extra-Firm Tofu, cubed

PREPARATION

  • 1

    Rinse the red lentils thoroughly under cool water and set aside.

  • 2

    Peel and cube the sweet potato, dice the carrot, chop the onion, and mince the garlic.

  • 3

    In a medium pot, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent.

  • 4

    Add the diced carrot and sweet potato cubes to the pot. Stir for a couple of minutes.

  • 5

    Pour in the vegetable broth and add the rinsed red lentils. Bring the mixture to a simmer.

  • 6

    Allow the soup to simmer for about 20-25 minutes, or until the sweet potatoes are tender and the lentils are cooked through.

  • 7

    Stir in the light coconut milk and gently add the extra-firm tofu cubes. Let it heat through for 2-3 minutes.

  • 8

    Fold in the spinach and let it wilt slightly.

  • 9

    Remove the soup from heat and serve hot, garnished with a dollop of nonfat Greek yogurt.