Sweet lentil potato soup [Bulkbites.com]

• Servings: 5
• Time: 45 minutes

It takes some time to make this dish, but when you make a large batch (I usually make 10 servings) and freeze part of it, it is definitely worth it! I like to eat this before my workouts.

Nutrition

• calories: 457
• protein: 19
• carbs: 81
• fat: 7
• saturated fat: 1.42
• polyunsaturated fat: 0.66
• monounsaturated fat: 4.27
• cholesterol: 4
• sodium: 999
• potassium: 226
• dietary fiber: 2.43
• sugars: 10.44
• vitamin a: 29
• vitamin c: 11
• calcium: 86
• iron: 1
• magnesium: 0
• complex carbs: 68.13
• other fats: 0.65

Ingredients

• 8 small, large, medium Sweet potato, raw
• 2 tsp Spices, curry powder
• 2 tablespoon Oil, olive, salad or cooking
• 2 medium Onions, raw
• 1 medium Apples, raw, with skin
• 3 clove Garlic, raw
• 1 sprigs Coriander (cilantro) leaves, raw
• 4 tsp Fresh ginger
• 5 cup SWANSON BROTH, Vegetable Broth
• 150 gram Lentils, rinsed and drained
• 1 cup Milk, reduced fat, fluid, 2% milkfat, without added vitamin A and vitamin D
• 1 fruit Limes, raw
• 1 dash Spices, pepper, black
• 1 dash Salt, table

Instructions

• Grate or chop the potatoes, onions, apple, coriander and crush the garlic
• Put the curry powder in a large pan, and toast for about 2 minutes on medium heat fire
• Add the olive oil, and let it sizzle for another 2 minutes (don't let it burn)
• Add the onions, apple, coriander, ginger and a dash of salt and pepper
• Let it simmer for 5 minutes, then add the grated potatoes, milk and lentils
• Cook on low heat for 20 minutes with the pan covered.
• Blend with a (stick) blender, then stir in the juice of the lime
• Serve hot!