Name: Sweet potato and lentil minestrone
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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

Sweet potato and lentil minestrone

21 Sep 2024

by Dinna

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.

https://cooktogether.com/recipe-items/sweet-potato-and-lentil-minestrone/

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