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January is National Soup Month

Published by Cheryl Mussatto, MS, RD, LD on Jan 20, 2017

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

Ingredients

  • 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)
  • Cilantro

Directions

  1. 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.
  2. Add sweet potatoes, carrots, celery, green pepper, garlic and kale into the simmering pot. Also add in the spices.
  3. Simmer, stirring frequently until all vegetables are soft, about 10 minutes.
  4. Top with cilantro and/or hot sauce if you like.

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Cheryl Mussatto, MS, RD, LD

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.