My English friend Dalia, who is a vegetarian, explained to me how to make her family's favorite soup - Sweet Potato Red Lentil Soup. Dalia doesn’t like spending hours in her kitchen, so I knew it would be a quick and easy recipe. And Dalia only eats healthy food, so I knew the soup would be full of fresh vegetables and high in protein. I didn’t know, though, that the soup would be so delicious that my guests would say “wow” and my kids would ask me to make the "orange soup" again next Shabbat.
Prep Time: 10 minutes
Cook Time: 50 minutes
Ingredients:
- 2 cup dried red lentils
- 2-3 Tbsp. oil
- 2-3 onions, chopped
- 2-3 garlic cloves, chopped
- 1 zuchini, sliced
- 3-4 carrots, peeled and chopped
- 2 sweet potatoes, peeled and chopped
- 1 red potato (optional)
- 1 Tbsp. basil
- 1 tsp. oregano
- 2 tsp. salt
- 1/2 tsp. black pepper
- dash clove powder
- fresh parsley (optional)
Preparation:
1. Soak lentils in hot water. Set aside.
2. Heat oil in a large soup pot. Saute onions, garlic and zucchini until softened.
3. Stir in carrots and potatoes.
4. Drain lentils and add to soup.
5. Cover with water. Add spices and parsley.
6. Bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, for about 30-45 minutes, until the vegetables are soft enough to be mashed.
7. Remove soup from heat. Use an immersion blend to puree the soup to the desire consistency. Taste and adjust seasonings accordingly.
SERVING SUGGESTIONS: Serve soup hot with croutons or fresh bread.
2. Heat oil in a large soup pot. Saute onions, garlic and zucchini until softened.
3. Stir in carrots and potatoes.
4. Drain lentils and add to soup.
5. Cover with water. Add spices and parsley.
6. Bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, for about 30-45 minutes, until the vegetables are soft enough to be mashed.
7. Remove soup from heat. Use an immersion blend to puree the soup to the desire consistency. Taste and adjust seasonings accordingly.
SERVING SUGGESTIONS: Serve soup hot with croutons or fresh bread.
