Thursday, December 18, 2008

Red Lentil - Sweet Potato Soup

In a large soup pot, heat 2-3 Tablespoons extra virgin olive oil. When the oil is hot, add 2 chopped large onions, and sauté until the onions are soft. Add
  • 3 chopped sweet peppers (yellow worked well)
  • 1½ cups red lentils
  • 4 cups vegetable stock
  • 4 diced carrots
  • 2 cups chopped tomatoes with their juice
  • 1-2 large sweet potatoes, chopped into ½" dice
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 4-6 chopped cloves of garlic
Bring the soup to a boil, adding water as necessary. The lentils will absorb water, so you will want to stir until you have a sense of the thickness you want, without letting anything stick to the bottom of the pot. Reduce to a simmer, stirring occasionally for about 45 minutes.

Before serving, add and stir well to incorporate
  • ½ teaspoon Dijon mustard
  • 2-3 Tablespoons vinegar
This soup benefits from sitting for a few hours or overnight so the flavors can mingle.

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