Home Cooking & Recipes Vegan Recipe: Sweet Potato and Lentil Soup with Shiitake Mushrooms

Vegan Recipe: Sweet Potato and Lentil Soup with Shiitake Mushrooms

Vegan sweet potato lentil soup

Vegan sweet potato lentil soup

This soup from Prevent and Reverse Heart Disease is so good we ate it ALL the first time we made it. If someone is hesitant about plant-based food, this has to be a convincer. Red lentils keep this soup a beautiful orange color. If you don’t have leeks use onions. Serve it alone or over rice with a big green salad.

Ingredients, serves 4 -6 (maybe)

1 leek, thinly sliced, white only
6 garlic cloves, minced
2 -cups fresh (about 3.5 ounces) or dried shiitake mushrooms, sliced (soak dried shiitakes for 1/2 hour in warm water before slicing)
4-cups low sodium vegetable broth
2-cups water
1 1/2-cups red lentils
1 large sweet potato, scrubbed and diced, skin ok to use
1 bay leaf
1/4-cup basil or more
Pepper to taste
Fresh spinach


1.In a large pan, stir-fry leek, mushrooms and garlic for 3 to 4 minutes until leeks are soft.
2.Stir in broth, water, lentils, sweet potato, and bay leaf.
3.Bring to boil then simmer uncovered until lentils and sweet potatoes are soft, about 30 to 40 minutes.
4.Remove bay leaf and puree 2 cups of soup until smooth or use an immersion blender; return to pot, stir in basil and pepper to taste.
5.Just before serving stir in as much as you dare fresh spinach. It will melt in the pot. If you prefer fill individual soup bowls with spinach and spoon hot soup over the spinach. Top with a sprinkle of more fresh basil.

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