Sweet Potato, Carrots, and Lentils Soup

by The ROXX Box on March 28, 2013

in Dinner ideas, General, Vegetables

I’m dieting…Well not really.  I’m eating better.  Yeah…I like that better.  Doesn’t sound as restrictive…I hate stuff that seems too restrictive.  So yeah, I’m eating better.  Eating earlier.  Snacking less.  Making better food choices.  Dusting off all of those exercise DVDs that are in my possession.  Going to my gym more.  I’m embracing a healthier (but not too restrictive) lifestyle.  

 

Sweet Potato Lentil Soup

I made this soup today.  It was delicious.  Not the typical type of soup I normally make, but like I just said, I’m embracing a healthier lifestyle.  This soup is simple to make, and consist of simple ingredient.  Carrots, sweet potatoes, split lentils, onions, garlic, spices, chicken/vegetable stock, and some TLC is all you need to make this soup.  My family of 4 (-1) really enjoyed this soup.  We’ll just ignore that little complainer…LOL  I’ll make it again.  It was that good!!

Sweet Potato, Carrots, & Lentils Soup 
Recipe adapted from Elm Street Life
Ingredients
1 tablespoon minced garlic
2 tablespoons canola or grapeseed oil
1 cup onion, chopped
2 cups sweet potato, diced
3-4 cups carrots, sliced
1 tsp paprika
2 tsp ground cumin
1 tsp ground turmeric 
1 tsp chili powder
1 cup red split lentils
7 cups gluten-free chicken stock or vegetable stock
Salt and pepper
Fresh cilantro, to garnish1. Heat oil in a large, heavy-bottom pan over medium heat. Add the onion and cook until it begins to soften. Stir occasionally. Add the potato and carrots and cook for a few minutes.  Stir to prevent vegetables from sticking to bottom of pan.  Add garlic and stir.  When garlic becomes fragrant, add in the spices and mix well.2. Stir in the lentils and stock (5 cups). Bring to a boil, then reduce the heat and let simmer.  Cover pan with lid, but leave a slight opening to release steam.  Stir occasionally to prevent the lentils from sticking to the bottom of the pan.  Cook until lentils are tender.  

3. Use an immersion blender (or food processor) and process the soup until thick and smooth.  Add additional stock if soup is too thick.  Season to taste with salt and pepper. Sprinkle with fresh cilantro, and garnish with pumpkin seeds and sour cream before serving.

Enjoy!!

Rox

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