Sweet Potato and Lentil Soup with fresh Dill
- In a medium saucepan, heat olive oil over medium heat. Cook onion, celery and carrot until tender but not browned, about 5 minutes.
- Stir in sweet potatoes, broth, lentils and bay leaves. Bring to a boil, reduce heat to maintain a simmer and cook until sweet potatoes and lentils are tender, about 15 minutes.
- To serve, sprinkle with dill and a squeeze of fresh lemon juice.
Recipe Made With
CAMPBELL’S® No Salt Added Ready to Use Chicken Broth
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