0 from 39 votes
Quinoa Sweet Potato Lentil Soup
Enjoy a bowl of this healthy lentil soup with red lentils, sweet potatoes, apples and quinoa seeds! Drizzle this filling fall-inspired soup with my refreshing and tangy cilantro & lime cream to your soup game to the next level!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6
Calories: 256 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion minced
- 1 small yellow bell pepper minced
- 1/8 teaspoon salt
- 2 cloves garlic , minced
- 2 tablespoons cilantro , minced
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 3 sweet potatoes peeled and cut into 1 inch cubes
- 1 Small apple cored and cut into 1 inch cubes
- 1/2 cup uncooked quinoa seeds
- 2/3 cup red lentils uncooked
- 5 cups vegetable stock
- 1/8 teaspoon salt (more to taste)
- 2 tablespoons cilantro chopped finely
For the sour cream drizzle:
- 3 tablespoons sour cream (any fat concentration ) --omit if vegan
- 2 tablespoons cilantro finely chopped
- 1 lime juiced ( about 1 1/2 tablespoons)
- 1 pinch salt
Notes
- For a vegan lentil soup, skip the sour cream and use a drizzle of lime juice and chopped cilantro stirred into a dollop of coconut cream.
- Replace the apple with a pear, or, if need be, with a tsp of maple syrup or honey!
- Puree the red lentil soup until smooth or leave it slightly chunky! It's up to you.