This month’s Milk Calendar Recipe, Sweet Potato and Lentil Soup, is a delicious combination of some of my favourite foods: sweet potatoes, lentils and spinach. They are local foods that are packed with nutrients, including protein, vitamins A and C, and fiber. Sweet potatoes and lentils have even been profiled as Everyday Superfoods on our website. It’s interesting that the United Nations has declared 2016 the year of the pulse due to their availability, affordable cost and nutrient content, which is another reason to eat lentils.
This soup is very easy to prepare. The most difficult step is peeling and slicing the sweet potato. The recipe calls for one large sweet potato, which is vague. I used two smallish sweet potatoes that weighted about 400 grams total. This made a very thick soup so you may prefer using only about 350 grams. The other slightly ambiguous part of the recipe is to use your “favourite curry paste”. If you have a favourite, go ahead and use it. I used Patak’s Biryani curry paste, which is spicy yet sweet and just gives a hint of heat. This might work well for you if you and your family are not used to spicy foods.
- Cook the broth, onion, curry paste, lentils and sweet potatoes in a pressure cooker for about 5 minutes in total. (Check your pressure cooker manual for the exact time.)
- Use pre-cut sweet potatoes. Faster yet, use canned sweet potatoes and skip the cooking time. This is a perfect basic soup recipe to add to your repertoire. In the future, I will make it using butternut squash or a combination of squash and carrots.
Do you have a favourite winter soup recipe?
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Written by a Registered Dietitian.