Friday, October 12, 2012

Curried Lentil Sweet Potato Soup

This soup is a perfect combination of every flavor-- spice, sweet, savory-- and is filling, all the while being healthy.  I topped it with some additional chili flakes as I like my food pretty spicy and ate it everyday for lunch until it was gone, it was so delicious. 

Lentils are a great source of nutrition as just one cup (cooked) of lentils contains less than 1 g of fat and no saturated fat, has almost your daily amount of folate, which helps you to produce new cells, as well as aids in iron production. And also has magnesium, vitamin B6, and an incredible 17 g of protein. Read more here.

Curried Lentil Sweet Potato Soup: (serves 4-6)
1 Tbsp olive oil
1 small onion, diced
1/2 cup peas
1/2 cup carrot, diced
1/2 cup celery, chopped
1 garlic, minced
2 small sweet potatoes, diced 1/2 in. cubes
1.5-2 T curry powder
1/2 vegetable bulloin cube*
1 cup dried lentils, rinsed
4 cups water*
1 tsp chili flakes
1/4 tsp cumin
1/2 tsp garlic salt
pepper to taste
1 small lime, juiced

In a large sauce pan, heat oil over medium heat. Add onions and saute for a couple minutes. Next add garlic and seasoning, let cook for about a minute. Next add in remaining vegetables and combine. Add water, bullion cube, and lentils, with a squeeze of lime. Bring to a boil, cover, and lower heat. Let simmer for 20 minutes, until lentils & sweet potato are tender. The lentils will absorb the liquid, so if the water seems too low, you can always add a tad more. Serve with additional chili flakes. 
*If you don't have a bullion cube, simply replace 1/2 water amount with vegetable stock to give additional flavor.

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