January is National Soup Month and what a month to celebrate soup! No matter what the weather where you live, a hot bowl of soup is always a perfect meal especially if it’s a cold winter day. And I have the perfect healthy soup you and your family will love. Sweet potato, lentil and sorghum soup is brimming with veggies, loaded with nutrients, antioxidants and fiber. If you like “hot” as in spicy, then this soup is for you. No worries if spicy isn’t your thing – just use less cumin and chili powder.
This recipe makes a lot of soup – probably enough for 8-10 people. Of course you can cut the recipe in half or simply freeze any remainder and enjoy a second go-around another time.
Sorghum may be a new food to some of you and if so, you’re not alone. Sorghum is a nutrient rich grain predicted to be a food trend for 2017. It’s been around for thousands of years but has mainly been used as a feed for livestock or for ethanol in the U.S. But now this gluten-free, non-GMO, drought resistant, sustainable, antioxidant rich food is finally showing up on our dinner plates. Lucky for us! Learn more about sorghum’s full nutritional profile along with recipes at www.simplysorghum.com
Sweet Potato, Lentil, and Sorghum Soup
Makes about 8-10 servings
- 1 32-oz. container of vegetable broth
- 1 ½ cups of water
- 3 (14.5 oz.) cans of diced tomatoes – I use petite diced tomatoes’
- 8 oz. of uncooked lentils, rinsed
- 8 oz. of uncooked sorghum
- 2 sweet potatoes, cubed
- 3 carrots, sliced
- 3 stalks of celery, sliced
- 1 green pepper, diced
- 1 to 2 cloves of garlic, diced
- Large handful of kale
- 2 Tbsp. cumin
- 1 Tbsp. cinnamon
- 1 Tbsp. chili powder
- 1 tsp. pepper
- Hot Sauce – to taste (optional)
- Add together the vegetable broth, water, diced tomatoes, and rinsed lentils and sorghum into a large pot (5 quart). Bring the mixture to a boil and let it simmer for 10 minutes to cook the lentils and sorghum. During this time, chop the sweet potatoes, carrots, celery, green pepper, and garlic.
- Add sweet potatoes, carrots, celery, green pepper, garlic and kale into the simmering pot. Also add in the spices.
- Simmer, stirring frequently until all vegetables are soft, about 10 minutes.
- Top with cilantro and/or hot sauce if you like.