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Sweet Potato and Lentil Soup with Shiitake Mushrooms   
Daily Dose
If people are hesitant about plant-based food, this soup is sure to change your mind! Enjoy the warm flavors on a cold night and know that you’re eating something wonderful for your body. From Dr. Esselstyn’s Prevent and Reverse Heart Disease.

Yield: 4-6 servings

Ingredients:
1 leek, thinly sliced, white part only
6 garlic cloves, minced
2 cups (about 3.5 ounces) fresh or dried shiitake mushrooms, sliced (soak dried shiitakes in warm water for 30 minutes before slicing)
4 cups low-sodium vegetable broth
2 cups water
1 1/2 cups dried lentils 1 large sweet potato, scrubbed and diced (it is fine to use the skin)
1 bay leaf
1/4 cup fresh basil
Pepper, to taste
 
Preparation:
1. In a large soup pot, stir-fry leek, garlic, and mushrooms for 3-4 minutes, until leeks are soft.
2. Stir in broth, water, lentils, sweet potato, and bay leaf. Bring to a boil.
3. Lower heat, then simmer, uncovered, 30-40 minutes, until lentils and sweet potatoes are soft.
4. Remove bay leaf and puree 2 cups of soup until smooth (or use an immersion blender); return to pot and stir in basil and pepper to taste,
5. Serve as is or over brown rice with a salad.

Nutrition Information Per Serving: (1 1/2 cups), 290 calories, 15 calories from fat, 1.5 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 170 mg sodium, 54 g total carbohydrate, 13 g dietary fiber, 6 g sugar, 16 g protein
 
GO! Foods for You is not just another diet! It's about learning how to cook and eat for a longer and healthier life. Our guided, online program provides an eating assessment, weekly lessons and demos, customizable activities and daily encouragement. Learn more about GO! Foods for You. 
 
Shop in our Healthy Eating section of the wellness store.
 
*Note: The photo displayed is representational only and does not show this exact recipe.
 

ADDED TO  Food- Recipes, Recipe- Soup  789 days 36 min ago
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