INGREDIENTS
Takes 30 mins | Make 4 servings
Nutritional value per serving: Calories 353; Fat 11g; Carbohydrates 46g; Protein 22g
» 1 Tbsp vegetable oil
» 2 cups peeled and diced sweet potatoes
» ½ cup diced white onion
» 2 cups Natrel Lactose-free 3.25% milk
» 2 cups Natrel Lactose-free 2% milk
» ¼ cup chopped parsley
» 1¼ cup canned lentils, drained and rinsed
» Salt and pepper, to taste
TO PREPARE
Heat the oil in a large pot. Add the sweet potatoes and cook for 4 to 5 minutes. Add the onions and cook for 1 minute. Add milk and simmer for 15 minutes, stirring occasionally or until sweet potatoes are tender. Transfer the soup to a blender and purée until smooth. [WARNING: Only fill the blender halfway with hot soup, and cover the lid with a tea towel before you turn it on. Hot liquid will expand in a blender and could cause burns.]
Pour the soup back into the pot and bring to a simmer. Add the parsley and lentils, season with salt and pepper, and serve.
Born and raised in Belfast, PEI, Chef Panton has been recognized locally and internationally for his ability to create award-winning dishes using fresh locally-sourced products. In 2012 he was named the PEI Savor local food winner, an award that celebrates and identifies the Island’s food culture. In 2013 he won the prestigious International Seafood Chowder Competition, part of the PEI Shellfish Festival. In 2014 he captured PEI’s Most Loved Burger, part of the PEI Burger love Campaign. Chef Panton is currently the head Chef at Sims Corner Steakhouse & Oyster Bar in Charlottetown, PEI.
