Red Lentil and Roasted Sweet Potato Soup

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Seasons: 

Courtesy of Lucinda Hutson

Note: For the spice mixture, grind 3 dried red chiles de árbol or small cayenne peppers, ½ teaspoon black peppercorns, ¼ teaspoon whole allspice, 1 tablespoon coriander seeds and a few whole cloves.

Super easy

Red Lentil and Roasted Sweet Potato Soup

Ingredients

For 6 Person(s)

Cream

  • For the roasted veggies:
  • 3 medium sweet potatoes, cut into large bite-size cubes
  • 1 large white onion, cut into wedges
  • 1 medium red onion, cut into wedges
  • 1 red bell pepper, cut into large bite-size chunks
  • 4 Fresno peppers, optional
  • Salt and pepper
  • Dusting of cinnamon and cayenne
  • Olive oil to lightly coat
  • For the soup:
  • 1 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large white onion, chopped
  • 4 large cloves garlic, finely chopped
  • 4 fresh bay leaves
  • 1 1/2 teaspoons dried thyme (3 to 4 times more if using fresh)
  • 1 1/2 teaspoons dried marjoram (3 to 4 times more if using fresh)
  • 1 Freshly ground spice mixture (see note below)
  • 2 teaspoons sweet paprika
  • 2 cups red lentils, rinsed in a sieve
  • 8 cups rich turkey, chicken or veggie stock
  • 1 lemon, juiced and zested
  • 1 large bunch garden greens like kale, Swiss chard, spinach or collards
  • 1 pinches nutmeg

Red Lentil and Roasted Sweet Potato Soup Directions

  1. Prepare the roasted veggies. Preheat the oven to 400°. Toss the vegetables with the other ingredients, then place in a single layer in a large roasting pan and roast, turning occasionally, until al dente—about 30 minutes. Remove half the veggies and set them aside, but continue to roast the remaining ones for another 20 minutes or so for added color and flavor. Set aside.
  2. Prepare the soup. Heat the oil and butter in a large soup pot and cook the onions for 4 minutes. Stir in the garlic, bay leaves, herbs, freshly ground spices and paprika. Add the lentils and toss with the onion mixture along with the reserved al dente roasted veggies. Add the stock and bring to a quick boil, then reduce the heat. Simmer for about 20 minutes. Add the lemon juice and zest and the greens and cook another 4 to 5 minutes. Sprinkle lightly with nutmeg and serve in bowls topped with the remaining reserved roasted veggies. Pass extra condiments at the table.
  3. OPTIONS:
    Use fresh pumpkin, yams or butternut squash instead of sweet potatoes. Add a can of diced tomatoes with their juices. Soup thickens overnight; add more stock as needed.
    Curried Version:
    Follow the lentil recipe with the following additions: Use vegetable oil in place of the olive oil and butter. Add 2 tablespoons of finely chopped ginger as you sauté the onion. On a griddle, briefly toast 1½ tablespoons each of cumin and coriander seeds, then let cool. Grind in an electric spice grinder along with 3 dried red chiles de árbol, ½ teaspoon black peppercorns and 3 whole cloves. Use 1 can of light coconut milk for some of the stock—added towards the end of cooking. Use Thai basil, cilantro and Asian greens. For condiments use spicy peanuts, lime wedges or Thai Pesto from Austin Pesto Company, made with coconut flakes and Thai flavors instead of cheese.

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