Approx. six servings.
(modified, from La Presse, Feb. 8, 2014)
1) In a big soup pot, on medium heat, sauté for 3 minutes:
– 1 T. OLIVE OIL
– 1 med. ONION, chopped
2) Add, and sauté 5 more minutes:
– 1 large or 2 medium SWEET POTATOES
peeled and chopped into med. to medium-size pieces
(approx. 3 1/2 cups chopped)
3) Add, mix in, and cook a few more minutes:
– 1 T TOMATO PASTE
– 1 1/4 to 1 1/2 tsp. ground TUMERIC
– 1/2 tsp. (rounded) ground CUMIN
– 1/2 tsp. (rounded) ground CORIANDER
– 1/4 tsp. BLACK PEPPER
– (optional) 1/8 to 1/4 tsp. CURRY POWDER
4) Add, bring to a simmer, cover and keep simmering about 15 minutes
(until lentils and sweet potato are tender):
– 1 cup DRY RED LENTILS, rinsed
– 4 cups VEGETABLE STOCK
(I use 4 cups of water plus about 1 tsp. Herbamare 'zesty')
- When soup slightly cooled, purée (with hand blender directly in soup, or in a regular blender), till very smooth.
- add salt, to taste
- add more water, as desired
(optional) Serve with a spoonful of plain yogurt on top of each serving.
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