Sweet Potato-Red Lentil Stew - Madison Eats
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    Sweet potato soup

    Sweet Potato-Red Lentil Stew

    Dec 23 2014

    Maybe it’s just me, but rainy, brown days just don’t really evoke a holiday spirit. But soup does. I love nothing more than a piping hot bowl of soup on a cold winter day. Yesterday, I made not one, but two batches of soup. Hey, if you’re cutting one onion, you might as well cut two! I ade one of our favorite’s–potato broccoli cheddar–and something a bit different. I had a stash of sweet potatoes in the cupboard along with about a cup of red lentils. Combining them with warm spices and creamy whole milk yogurt results in a warm, delicious soup–really a meal in a bowl. Warm home, warm heart, warm stomach. What’s your favorite soup these days?


    Sweet Potato-Lentil Soup


    2 tbsp oil

    1 large onion

    2 tsp each grated ginger, garlic

    1/2 tsp ground cinnamon

    1/8 tsp ground clove,

    1/4 – 1/2 tsp ground hot pepper

    1 tsp honey

    6 small sweet potatoes, peeled and cubed

    1/2  medium carrot, peeled and sliced

    1 potato, peeled and sliced

    1 cup red lentils, rinsed

    1 cup plain whole milk yogurt

    parsley (optional)

    stock or water

    salt and pepper



    Heat oil in soup pot

    Saute onion until beginning to soften, about 5 minutes

    Add ginger, garlic and dry spices, stirring frequently and for about 1 minute, do not let burn!

    Add in a bit of stock to prevent spies from burning

    Add vegetables, honey, rinsed lentils and stock to cover vegetables

    Simmer, covered for about 30 minutes or until all vegetables are softened

    Using immersion blender, puree soup until creamy, adding more water or stock if needed for consistency

    Add yogurt and stir

    Add salt and pepper to taste

    Garnish with parsley, perhaps a squeeze of lemon, and serve!

    Otehlia Cassidy stands in front of the WI State Capitol.

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