Nourish the Budding Lotus

Lentil Sweet Potato Soup

Today is a perfect day for soup.  Not only is it a chilly day in the tropics, but after all of the holiday festivities, and the food that goes along with it, I have been yearning for some hearty, healthy soup!  This morning I put all other plans on hold long enough to whip together this delicious batch of soup, and quickly proceeded to eat a nice big bowl of it.

Soup is one of the staples of our diet because it is delicious, easy to make, and lasts for a few days if you make a big batch.  Consequently I realized that it is strange that I have not shared any soup recipes on this blog, so I am happy to finally have the chance.

If you can find them, I definitely recommend using French lentils in this soup.  Often lentil soup is made with red lentils which become mushy and are better for a puree.  The French lentils hold their shape and crunch and therefore add some hearty texture to the soup.  You might have to look for them in a specialty food store.  I recently purchased mine from Atlantic Spice Co.

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Lentil Sweet Potato Soup

1 c french lentils
2 medium sweet potatoes, peeled and diced
1 small onion, diced
3 stalks of celery, chopped
3 small carrots, chopped
1 T ground cumin
1 t garam masala
1 t curry powder
1-2 T olive oil
coarse sea salt to taste
water (about 2 quarts)

Heat a large soup pan over medium heat, and when it is warm add the olive oil.  When the oil has warmed, add the onions, cumin, garam masala and curry and stir.  Let the onions cook until they are well mixed with the spices and become translucent.

Next add the chopped carrots and celery, stirring into the mix and add in the sea salt.  I usually start with 2 teaspoons and let the veggies sweat for a few minutes.

Then add in the sweet potatoes, lentils and water.  The water should completely cover the vegetables and have extra space for the expansion of the lentils and some evaporation potential.  (You can always add water in if the lentils absorb more than you anticipate.)

Bring the pot to a boil over medium/high heat and then turn down the heat to a simmer for about 30 minutes.  During this cooking process stir the soup and then check the flavor of the broth to see if you would like to add more spices or salt.  I prefer a mild spice so if you like it hot you might consider adding more.

Let the soup cool and then enjoy!  You could serve it with rice, quinoa or millet, or just have it straight.  Let me know how you like it

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