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Sweet potato and lentil minestrone

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!).
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the onion and garlic.
  2. Dice the carrot and celery.
  3. Peel and dice the sweet potatoes.
  4. 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.
  5. Stir for a minute, then add the passata and the vegetable stock.
  6. Bring to a boil, then add the pasta.
  7. Simmer, uncovered, for 10 minutes.
  8. Meanwhile, shred the cabbage.
  9. Add the cabbage and lentils and cook for another 3-5 minutes.
  10. Taste the soup and season to your liking.
  11. Serve warm.