Ingredients

Adjust Servings:

	230 g diced onions frozen
	94 g rapeseed oil
	28 g paprika powder
	585 g diced carrots frozen
	1165 g diced sweet potatoes frozen
	38 g vegetable bouillon powder (no gluten or cellery)
	2 g crushed black pepper
	5,2 l water
	875 g red lentils dried
	300 g tomato paste
	33 g unsweetened lemon juice
	12 g iodised salt
	15 g sugar
	2 g chilli powder

Nutritional information

294 kJ / 70 kcal

Energy

1,65 g

Fat

0,13 g

Saturated Fat

9,48 g

Carbohydrates

1,52 g

Fibre

3,50 g

Protein

0,48 g

Salt

Sweet potato and lentil soup

Ingredients

230 g diced onions
frozen
94 g rapeseed oil
28 g paprika powder
585 g diced carrots
frozen
1165 g diced sweet potatoes
frozen
38 g vegetable bouillon powder (no gluten or cellery)
2 g crushed black pepper
5,2 l water
875 g red lentils
dried
300 g tomato paste
33 g unsweetened lemon juice
12 g iodised salt
15 g sugar
2 g chilli powder

Directions

Portion size: 365 grams
Yield from 20 portion recipe: 7.300 kg

Vegan

Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan

Carbon footprint per portion (365 g): 0.2 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Heat the oil in a pot and add the paprika powder and onions. Saute for a moment.

Add the diced carrots and sweet potatoes as well as vegetable stock powder, black pepper and water. Let boil until the vegetables have softened.

Rinse the red lentils. Add the lentils and tomato paste into the pot. Simmer while stirring occasionally until the lentils have softened. Puré the soup with a blender and add water if needed.

Add the lemon juice. Season with salt and sugar. Add chilli powder if you wish.

Tip! If it’s not possible to puré the soup, you can skip this step. Alternatively, you can use ready-made carrot and sweet potato purés. In this case, cook the lentils first and then add the puréd vegetables.