Coaching Association of Canada

Soup that Satisfies

Back

Pureed Sweet Potato and Lentil Soup in a Slow Cooker

Ingredients

  • 1 L carton low-sodium chicken broth
  • 1 small onion, diced
  • 1 tablespoon of curry (optional)
  • 1/2 cup split red lentils (canned and rinsed are ok too)
  • 1 large sweet potato, peeled and cut into ½-inch (1 cm) pieces
  • 1 cup milk
  • 2 cups packed baby spinach
  • Plain yogurt for serving

Makes 8 1-cup servings

 

Instructions

  1. Place lentils, sweet potatoes, broth, onion, spinach and curry in slow cooker.
  2. Slow cook on low for 4-6 hours
  3. Add milk to hot soup (after sweet potatoes are tender, approximately 4-6 hours).
  4. Purée, using an immersion blender, directly in slow cooker. Or you can carefully ladle about ⅓ of the soup into a blender or food processor.
  5. Serve with a dollop of yogurt, if using.

 

Nutrition Information (per 1 cup serving)

  • Calories: 65
  • Carbohydrates:10g
  • Protein:5g
  • Fat:1g
  • Fiber 1.2g

 

Sport Benefits: Look for split red lentils as they cook in half the time as regular red lentils.

If you like a silky-smooth soup, purée entire soup and leave out spinach. Substitute butternut squash for sweet potato. Make this for after late night practices/games to re-fuel hungry athletes or take to school in a thermos for a convenient lunch!

 

Recipe Adapted from www.dairygoodness.ca