Lentil and Sweet-Potato Soup
It’s that time of year…the blustery weather of early fall calls for some warming hearty soups.
1 cup lentils
1 tbsp olive oil
1 sweet potato, peeled and cubed
½ cup chopped onions
1/2 cup chopped leek or celery
1 red pepper, diced
1 tsp cumin
1 tsp coriander
11/2 – 2 cups broth or water
In large pot, combine 4 cups water with lentils (which will yield about 2 1/2 cups cooked). Boil for 5 minutes, then reduce to a simmer until tender but still firm, 15 to 20 minutes. Note: Don’t add salt to the water, or the lentils will taste chalky and tough.
In a large stockpot, heat oil over medium heat, add sweet potato, onion and leeks or celery and sauté for a few minutes. Add red bell pepper, cumin and coriander.
Stir in the lentils and just enough broth to cover. Bring to a boil, then reduce to a simmer for 40 minutes.
Season to taste. Garnish with cilantro or parsley.