Sweet potato and lentil minestrone
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes

Background
This sweet potato and lentil minestrone is not a traditional version of the famous Italian soup - nevertheless, it’s tasty, healthy and hearty. You can use gluten-free pasta if preferred. Serve it with wholesome bread or flatbread (or without any bread!).
Ingredients
- 1 Tbsp olive oil
- 1 medium onion
- 1 stalk celery
- 1 carrot
- 2 medium sweet potatoes
- 2 cloves garlic
- 1 tsp dried oregano or marjoram or Italian mixed herbs
- 400 ml passata
- 750 ml vegetable stock (approx.)
- 1 cup small pasta shells
- 1 tin brown lentils, drained and rinsed
- 1 small or ½ big pointed cabbage
- Salt & pepper
Instructions
- Finely chop the onion and garlic.
- Dice the carrot and celery.
- Peel and dice the sweet potatoes.
- In a large, heavy-based pot, heat the oil, then gently sauté the onion, celery and carrot for 5 minutes until soft, then add the garlic, sweet potatoes and herbs of your choice.
- Stir for a minute, then add the passata and the vegetable stock.
- Bring to a boil, then add the pasta.
- Simmer, uncovered, for 10 minutes.
- Meanwhile, shred the cabbage.
- Add the cabbage and lentils and cook for another 3-5 minutes.
- Taste the soup and season to your liking.
- Serve warm.
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Categories
- Meal Type: - Everyday - Lunch - One Pot - Quick & Easy - Soup - Supper
- Cuisines: - Fusion
- Ingredients: - Lentils - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Nut Free - Sugar Free
- Skill Levels: - Easy
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