Heat the olive oil in a large pot. Sauté the onions for 5 minutes or until they are translucent. Add the other vegetables (sweet potato, carrot, and radish) and cook for 5 more minutes.
Add the cumin, lentils, and chicken broth and continue cooking until it boils. Lower the heat and cook for 25 minutes or until the vegetables and lentils are soft.
Blend the soup and return it to the pot. Add the milk and season with salt and pepper. Once it is very hot, serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?