Lentils are a new thing for me. They are usually an ingredient I shun, having had some mushy experiences with them at the childhood dinner table. I must admit I still only eat lentils in the context of this soup and remain wary of vegan recipes that extol their nutritional virtues as if to apologize for their taste and texture.
But rest assured, this soup is rich and flavourful, and the texture is smooth and thick. Ginger and cinnamon bring some sweetness to the savory curry and tomato base.
Serve up this bowl of warmth on any long, dark winter night and I guarantee it will cheer you up. And even though this soup is good for you, it’s so tasty you’ll hardly notice.
Sweet Potato and Lentil Soup
- 1 large sweet potato, peeled and cubed
- 1 large onion, diced
- 1 cup red lentils
- 4 cups chicken broth
- 1 small can tomato paste
- 2 cloves minced garlic
- 1 tsp minced fresh ginger
- 1 tsp cinnamon
- 1 tbsp curry powder
- Saute the onions, garlic and ginger in olive oil in a large soup pot until the onions are tender.
- Stir in the cinnamon and curry powder and cook a few minutes.
- Add the sweet potatoes, chicken broth, lentils and tomato paste and mix well.
- Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until potatoes and lentils are cooked.
Serves 4-6. Freezes well and will keep in the fridge 5-7 days.