Some times the simplest things are the best. That’s what this Sweet Potato Soup with bacon is like. Simply the best.
Yes it’s a Sweet Potato Lentil and Bacon soup and that’s easy enough but it has healing properties. It’s made with ginger and turmeric and a bowl slurped after work just makes you feel all better.
Lately I’ve been slovenly. A pot of something lasts me for days. Isn’t it just the best feeling to know that some days you can just be as lazy as you want but still eat healthily? The hardest thing you will have to endue will be chopping. I love chopping, starting with a couple of whole vegetables and ending up with a huge pile of rainbow coloured vegetables. It gives me an odd sense of achievement, I’m a simple person.
I’ve left this soup chunky, it’s less work. It fits with the theme. As does the two cans of lovely brown lentils it’s made with. These kinds of things can be very nutritious and make life very easy. Do you know what my most favourite extra quick food is?. Seriously don’t laugh… I love nothing better than a big bowl of peas. Butter. Sea salt. Heaven.
I didn’t use the fat on the bacon for this soup. I just wanted a bit of flavour and texture without any extra fat. If you want this to be vegetarian then just skip the bacon altogether and use vegetable stock too. I definitely wouldn’t skip the ginger or the turmeric. I have used fresh grated turmeric root. If you can’t get fresh then a teaspoon of powder should do the trick.
This soup will last you for days if there are only one or two of you, but as a weeknight dinner for up to 6 people with lashings of toast or maybe cheese on toast it’s perfect.
You may have also noticed that I have stirred in some spinach leaves too. That’s entirely optional but boy they are good! Video below.
Sweet Potato Lentil Soup with Bacon
Ingredients
- 1 kg Sweet Potato Orange, peeled and diced small
- 200 gm onion diced (1 onion)
- 4 cloves garlic crushed
- 2 tablespoons ginger grated
- 1 tablespoon turmeric grated or 1 teaspoon powdered
- 150 gm bacon diced rindless no fat
- 40 ml olive oil 2 tablespoons
- 800 gm brown lentils 2 tins, don't drain
- 1 litre chicken stock
- 600 ml tomato passata
- 2 Tablespoons parsley chopped
- 100 gm baby spinach leaves
Instructions
- Heat a 5 litre pot and add the olive oil, onions and bacon and stir till starting to get soft. Add the ginger, garlic and turmeric. Stir well and cook or 1 minute. Add the sweet potato, tomato passata and stock. Simmer till the potatoes are soft, 15 to 20 minutes.
- Pour in the lentils water and all. Bring back to the boil.
- Season with salt and pepper and stir in the parsley. Turn off and stir in the spinach if using.class
- Simplezz
If you like soup try this one too. Cauliflower and Quinoa Soup. Or this Lasagne Soup!
This was delicious! And really sweet!
I adapted a little, using dried lentils (which does not add to the cooking time, but does require more stock), and replacing spinach with chopped coriander for garnish. I always add a stick of celery in my soups for depth of flavour. Other than that, I followed the recipe and loved it – thank you!
Oh wow Rick, yours sounds delicious. Thats what its about really, doing your own thing.
Best regards Tania
Hi, Tania, it’s looking very delicious and is the best soup for soup lovers. Thanks for this yummy recipe
I’m still salivating thinking about your lasagne soup… And now you give me this! I love lentils and this looks just souper. I love the addition of the bacon, because everything tastes better with bacon 🙂
Ha thanks sammie x
what a magnificent soup! it’s so full of delicious and healthful ingredients, i know i’d go back for another bowl!
Yep I ate the whole lot!
You must have known that I am a soup person 🙂 This looks super comforting and so flavourful with the combo of flavour, Tania.
Thanks Angie. Its a very good soup.
Love a good hearty soup and big batches in my freezer for all my lazy days.
I must be a pig cause i don’t get to freeze any!
Hiya- I use dry lentils – can you give me an estimate of how much dry lentils equals 2 cans, and I guess also whether green, brown or red?
Hi Lorelle
I used canned lentils in this recipe because it is kind of a quick after work recipe but I understand if you want to cook your own. Even better
I would probably use red lentils s they cook so much quicker than any other lentils.
Use about a cup and add at least 2 cups extra stock. Keep your eye on it and add some extra stock towards the end of the 30 minute or so cooking in case it is too thick.
Have a great soup !!
Tania
Although this take a lot of time to prepare (way more than 10 minutes), it is definitely worth it! Very thick and filling and extremely tasty.
Hi Melissa. yes it will take longer than 10 minutes. I chop vegetables very quickly so maybe you should give that 20 minutes rather than the 15 I have said to!