Sweet Potato and Lentil Soup with fresh Dill

Products you'll need:

CAMPBELL’S® No Salt Added Ready to Use Chicken Broth

CAMPBELL’S® No Salt Added Ready to Use Chicken Broth

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  • 1 tbsp (15 mL) olive oil
  • 1 medium  onion, diced
  • 1 stalk celery, sliced
  • 1 carrot, peeled and diced
  • 2 sweet potato, peeled and chopped
  • 1 carton (900 mL)  CAMPBELL’S® No Salt Added Ready to Use Chicken Broth
  • 1/2 cup (125 mL) dried puy  lentils or green lentils
  • 2 bay leaf
  • 1/4 cup (60 mL) fresh chopped  dill
  • 4 lemon wedges


  1. In a medium saucepan, heat olive oil over medium heat. Cook onion, celery and carrot until tender but not browned, about 5 minutes.
  2. 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.
  3. To serve, sprinkle with dill and a squeeze of fresh lemon juice.

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Amount Per Serving
Calories 200
Fat 5 g
Sodium 140 mg
Carbohydrate 34 g
Dietary Fibre 7 g
Protein 9 g
Calcium 6 %DV

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