gastronome
Sweet Potato - Lentil Soup

More soup cravings! More soup gets made! Now we explore the world of lentils... I started yesterday with a recipe from VegWeb, but I thought it was a little too bland. So I added more veggies, and more spices, and I was just delighted with the results. Next time I would either cut the lentils in half, or double the stock/veggies, since I found the proportions to be a bit off. But it still tasted great!

Last night was actually a great night for cooking for me, since I improvised on this recipe, and liked it better for what I added. And then Shari came over, stressed out from work, and I made her Christmas Cupcakes from Ms. Lawson's book, topping them with cream cheese frosting (as voted on by the group). I was really super pleased to be able to make things entirely out of my recently-stocked pantry and have everything taste as I expected... or better!

Sweet Potato - Lentil Soup

Ingredients:

* 1 lb lentils (2 1/3 cups)
* 2 lb sweet potatoes, scrubbed and diced (I ended up adding in regular red potatoes too)
* 1 cup diced onion (Vidalia if available)
* 3-4 stalks celery - sliced
* 3-4 large carrots - sliced
* 32 oz vegetable broth (I used Imagine, which is thick, so I added more water)
* 6 - 8 cups water
* (optional - other soup vegetables)
* 1 tbs+ oil
* organic raw sugar (to taste - 1-3 tbs.)
* 2 tsp. salt
* basil to taste (1 tbsp)
* oregano (1 tsp)
* black pepper to taste (1/2 tsp?)
* dash of clove powder
* tbsp minced garlic

Directions:

Sauté onions in oil until soft. Add garlic and then sugar and saute briefly. Add all other ingredients except carrots & potatoes. Bring to a boil and simmer for 45 minutes, then add potatoes and carrots and simmer for another 30 minutes.

Preparation time: 1.5 hour+

Notes: I was thinking that it would be good to grate an extra carrot and saute it briefly with the garlic before adding the stock. I left the skin on the potatoes, because I like them that way. I added cloves because a friend once advised me that they add a "smoky depth" to vegetarian soups & stews, and I think I agree. I added garlic to their recipe because I scoff at the notion of a soup without garlic, and because it's good for sickies. I also think the soup would be gorgeous to try using a variety of colored lentils - do they taste different?

Posted by heather on January 09, 2003 | TrackBack
Comments

the soup was great. very much needed on a
such a cold night... and the cupcakes were an added surprise. the cream cheese frosting was excellent. it really blended well and made it all work.

Posted by: karine on January 9, 2003 8:37 PM

I made this again last night, and I added 2 cups of chopped spinach leaves when I added the carrots. Added a nice green to the soup, didn't affect the flavor much at all, but it's a good way to get more veggies!

Posted by: heather on October 6, 2003 12:41 PM
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