After I posted this recipe for Lentil Soup a few weeks ago, I received a message from Debbie of http://lilysageandco.blogspot.com/ As it turns out, Debbie is not only a gifted sewist, she's also a nutritionist. She told me about a soup recipe that she had made with lentils and she shared it with me...and now you :) You can see the original recipe HERE I made a few changes to the recipe, so I'll post my version below.Sweet Potato, Carrot and Red Lentil Soup
1 tablespoon of olive oil
1 large onion diced
1 large clove of garlic, chopped
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 teaspoon garam masala
4 cups vegetable broth
1 cup red lentils
3 cups diced sweet potatoes and carrots
2 tablespoons peanut butter
1/2 teaspoon cayenne pepper
salt and black pepper to taste
1. Heat oil and then saute onions garlic and spices until onions are transparent.
2. Add broth.
3. Add sweet potatoes, carrots, lentils and peanut butter. Cook until vegetables are tender.
4. Once vegetables are tender, puree the soup with a hand held blender.
Debbie recommends serving the soup with a dollop of yogurt and fresh coriander.
I thought the combination of the vegetables and the lentils was absolutely beautiful!
I was not able to get a fresh pumpkin and so I settled for the sweet potatoes and the carrots. And since I am not feeding children, and I love spice, I added the garam masala and the cayenne pepper. I posted a recipe for garma masal HERE.