Tuesday, May 16, 2017

Sweet Potato and Red Lentil Soup


It has been a fairly cool spring so far here in Colorado. I have barely worn shorts or sandals and am still wearing sweaters and boots, which is unusual for May. Warm nourishing meals like soups are still perfect for the evenings and this one is especially good. It is packed with healthy veggies and spices to warm you and fill you up.

Sweet Potato and Red Lentil Soup


2 tsp olive oil
1/2 onion, diced
3 cloves of garlic, minced

2 stalks celery, diced
2 carrots, peeled and diced
1 sweet potato, peeled and diced

1 14.5 oz can diced tomatoes
7 cups water
1 cup red lentils
1 tsp Thai red curry paste
2 tsp apple cider vinegar
1/2 tsp paprika
1 tsp dried parsley

1 tbsp vegetable bouillon
salt and pepper to taste


Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until the onion begins to turn opaque and soften. Then add the garlic and stir while it heats through for a minute. Then add the celery, carrot and sweet potato and cook for about 5 minutes more. Next, add the tomatoes, water, lentils, red curry paste, apple cider vinegar, paprika and parsley.  Let the soup simmer for 30 minutes until the veggies have softened and the lentils have cooked through. Red lentils are softer than green or brown ones and some might even dissolve a bit into the broth, which is great because it thickens and flavors the broth. Once the vegetables are tender, add the bouillon and salt and pepper to taste. Serve with over rice, with bread or crackers, or alongside a salad.

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