FALL HARVEST RED LENTIL SOUP
Yield: 6-8 servings
4 tablespoons unsalted butter (or olive oil)
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
1/2 cup red lentils
1/2 teaspoon finely grated fresh ginger
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
4 cups vegetable broth or chicken broth
1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Add the sweet potatoes, carrots, apple and onion. Cook, stirring occasionally, until onions are translucent, about 10 minutes.
2. Stir in the lentils, ginger, salt, pepper, cumin, chili powder, paprika, and vegetable broth. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
3. Using an immersion blender, puree soup until smooth (or puree in blender in batches).
4. Bring soup back to a simmer over medium-high heat and cook for about 10 minutes. Add water as needed to thin to your preferred consistency. Serve garnished with yogurt.
|apple and vegetables|
I used a honeycrisp apple, because that's my favorite.
|chopped sweet potato|
|apple and vegetables in the pot|
|adding spices and red lentils|
If you want to increase the protein content more, you
can add more lentils (just increase the broth a little).
|cooked and ready to blend|
You can skip the blending (or blend only halfway) if you like it chunky.
|This is a very thick soup - if you like yours thinner, just add more broth.|