This dish for Lentil and Sweet Potato Soup by Jamie Oliver is one that should not be missed! It’s easy to throw together, has a ton of flavor, freezes well, and can be eaten by everyone because it’s vegetarian, vegan, and gluten-free. This lentil soup recipe will replace all others as your go-to when you need a new one.
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Jamie Oliver Lentil And Sweet Potato Soup Ingredients
- Aromatics. Garlic and onion should be used initially. These two items serve as the foundation of all my cooking and are the reason I use them first while making soup. To that end, if you don’t consume garlic and onions, could you please let me know in the comments? I’m curious to find out how many people I’m actually leaving out.
- Veggies. We’re utilizing a mixed bag of vegetables, such as celery, carrot, mushrooms, and sweet potatoes. I recommend these ingredients, but feel free to swap them out if necessary.
- Spices. We’re using an “Italian” combination of herbs and spices—thyme, basil, oregano, salt, and pepper—for this dish.
- Lentils. This stew has not one but two varieties of lentils: red and brown/green. Although brown and green lentils can be substituted, I find that red lentils provide a nice texture to the dish. They reduce in size during cooking and lend a creamy texture to the soup.
- Veggie broth. You may use whichever broth you choose; I like low sodium so I can regulate the saltiness.
- Water. Increasing the liquid content somewhat (and because I like to use a whole quart of broth and not have you open two)
- Tomato paste. The tomato enhances the flavor in a delightful way. Replace the tomato puree with pumpkin puree or omit the recipe altogether if you have a sensitivity to nightshades.
- Almond milk. Adding a dollop of cream towards the end of a bowl of soup is my preferred method of serving it. Because of its mild taste, almond milk is my go-to, although coconut milk is delicious as well. Incorporating coconut into this soup would be delicious.
- Lemon. lastly, a splash of acid to make everything shine! Many years ago, I took a culinary lesson where I learned that adding acid to food improves flavor.
How To Season Lentil And Sweet Potato Soup?
Lentil soup is quite versatile in terms of seasoning. To me, it all boils down to the specific urge at hand. Lentil soup is a great blank slate for whatever combination of herbs and spices you can imagine.
The following are some flavoring suggestions I’ve made in the past.
- Italian/Herbs de Provence. Herbs like thyme, basil, oregano, rosemary, tarragon, sage, parsley, etc., that are green in color fall under this category. They are relatively compatible with one another and can fill in for one another.
- African. Soups are a great vehicle for experimenting with new flavors, and I’ve had success with adding things like ginger, cumin, cinnamon, paprika, and turmeric.
- Curry/Indian. In addition to curry powder, other fantastic spices to try are garam masala, cumin, red chili powder, coriander, and more.
- Middle Eastern. Herbs and spices like fenugreek, turmeric, and saffron are helpful.
- Central/South American. Spices like cumin, coriander, chili powder, smoked paprika, and maybe even lime would make up the bulk of this mixture.
How To Make Jamie Oliver Lentil And Sweet Potato Soup
- In a large stockpot or Dutch oven, heat the oil. Sauté the onions and garlic for 3 minutes, or until fragrant.
- Sauté the celery, carrot, potato, and mushrooms for 5 minutes, or until everything softens slightly. Cook for about 2 minutes, seasoning with salt, pepper, and spices.
- Sauté the lentils for 1 to 2 minutes before adding the broth, water, and tomato paste. Stir everything together until the tomato paste is dissolved. Bring the soup to a boil, then cover and simmer for 30 minutes.
- Remove from the heat and mix in the almond milk, lemon juice, and spinach until wilted. Serve immediately with your preferred toppings.
- I like to garnish with a dollop of coconut yogurt, fresh parsley, pepper flakes, cracked pepper, and jalapeno slices. It’s a little spicy, a little creamy, and so delicious!
What To Serve With Lentil And Sweet Potato Soup?
- French Baguette
- Fatayer
- Texas Roadhouse Rolls
- Punaluu Hawaiian Sweet Bread
- Red Lobster Cheddar Bay Biscuits
- Fried Chicken
- Jiffy Cornbread Muffins
- Mac And Cheese
- Texas Roadhouse Seasoned Rice
- Moroccan Fish Tagine
- Green Salad
How To Store Lentil And Sweet Potato Soup?
Freezing leftover Lentil and Sweet Potato Soup is a great idea. If you want to store it in the fridge, you may do that, too. Keep it in a sealed container for up to 5 days in the fridge and reheat as much as you wish.
Here’s what I propose for use in deep freezes.
Calories 112.9
Total Fat 2.3g
Saturated Fat 0.3g
Cholesterol 0mg
Sodium 280.4mg
Potassium 33.7mg
Total Carbohydrate 21.5g
Dietary Fiber 6.9g
Sugars 6.6g
Protein 5.4g
Vitamin A 106%
Vitamin C 37.3%
Calcium 8.9%
Iron 15.5%
- Cool your Lentil and Sweet Potato Soup thoroughly.
- Place it in a glass jar.
- Put it in an airtight container, and freeze it for 3 to 6 months.
How To Reheat Lentil And Sweet Potato Soup?
- Take the frozen lentil and sweet potato soup out of the freezer.
- Allow at least 1 – 2 hours for thawing at room temperature.
- Transfer to a saucepan after partially thawed and simmer over low heat until totally thawed.
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Jamie Oliver Lentil And Sweet Potato Soup Nutrition Facts
Amount Per Serving
Nutrition Facts Source: Source
Nutrition Facts
Serving Size 1
Servings 1
- Amount Per Serving
- Calories 112.9
- % Daily Value *
- Total Fat 2.3g4%
- Saturated Fat 0.3g2%
- Sodium 280.4mg12%
- Potassium 33.7mg1%
- Total Carbohydrate 21.5g8%
- Dietary Fiber 6.9g28%
- Sugars 6.6g
- Protein 5.4g11%
- Vitamin A 106 IU
- Vitamin C 37.3 mg
- Calcium 8.9 mg
- Iron 15.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
