Sunday, 30 September 2012

Red Lentil and Sweet Potato Soup

Red Lentils  are a kitchen staple around Our Greener Kitchen. They cook up quickly without needing any presoaking and they blend in with lots of other ingredients. This soup is hearty enough to serve for a dinner meal along side a tossed salad and a nice crusty roll. The sweet potato and carrots adds a touch of natural sweetness without the use of refined sugar. Additionally, the high fibre content of these ingredients helps stabalize blood sugars.

    • 1 kg sweet potatoes, peeled and chopped
    • 2 tablespoons olive oil
    • 1 cup onion, finely chopped
    • 2 carrots, diced
    • 2 stalks celery, diced
    • 4 garlic cloves, crushed
    • 2 cups dried red lentils
    • 6 cups vegetable stock or 6 cups water
    • 796 ml can tomatoes
    • 2 teaspoons ground cumin
    • 2 cups cooked green or brown lentils, about 1 cup raw.
    • 1 teaspoon salt
    • fresh ground pepper  
1.    Heat olive oil in a soup pot over medium heat and add onion and garlic.
2.    Cook 8-10 minutes, stirring frequently, until onions are soft and slightly caramelized.
3.    Add the rest of the ingredients EXCEPT the cooked green lentils. Bring to a boil, lower heat and cover. Simmer the soup for about 30-40 minutes, until the red lentils and sweet potatoes are tender.
4.    Remove 2 cups of soup from the pot and set aside. Puree the soup by using a stick blender or in small batches in a regular blender. Return the puree to the pot, add set aside “chunky” soup and add the cooked green or brown lentils.
5.    Adjust seasonings and serve.

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