Gouda and Lentil Soup
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Gouda & Lentil Soup
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| cal | 280 |
| pro | 16 g |
| carb | 37 g |
| total fat | 8 g |
| fibre | 9 g |
| sodium | 284 mg |
| % RDI: | - |
| calcium | 17 % |
| folate | 72 % |
| vit A | 70 % |
| iron | 26 % |
Ingredients
-
1 tbsp (15 mL) butter
1 cup (250 mL) chopped onion
1 cup (250 mL) thinly sliced celery (or baby spinach leaves, if desired)
4 cups (1 L) peeled, diced sweet potato (about 2)
1/2 tsp (2 mL) ground cumin
4 cups (1 L) reduced-sodium chicken broth
19 oz (540 mL) can lentils, drained and rinsed
1 cup (250 mL) shredded Canadian Gouda, divided
Salt and pepper, to taste
1/2 cup (125 mL) grape tomatoes, quartered
Preparation
In a pot, melt butter over medium-high heat. Add onions and celery and saute for 3 minutes or until softened. Stir in sweet potatoes and cumin and saut?or 2 minutes. Add broth and bring to a boil. Reduce heat and simmer, covered, for 8 to 10 minutes or until potatoes are tender.
In a blender, in batches, or with an immersion blender, puree soup until smooth. Return to pot if using a blender. Stir in lentils; cook on medium heat for 2 minutes or until heated through.
Remove from heat and stir in half of the Gouda (and all of the spinach leaves if you chose not to use celery). Season to taste with salt and pepper. Ladle soup into bowls and sprinkle each serving with remaining Gouda and tomatoes.
In a blender, in batches, or with an immersion blender, puree soup until smooth. Return to pot if using a blender. Stir in lentils; cook on medium heat for 2 minutes or until heated through.
Remove from heat and stir in half of the Gouda (and all of the spinach leaves if you chose not to use celery). Season to taste with salt and pepper. Ladle soup into bowls and sprinkle each serving with remaining Gouda and tomatoes.
Source : Dairy Farmers of Canada
- Keywords : Soup; High fibre; One-Pot; Lentils; Cheese; Sweet potato; Tomatoes;
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