Amidst the fall leaning towards eating colors over on the the orange/gold and red offer some preventative care to any soon to be wintering body. This warming red lentil soup is the epitome of nutritious and delicious. The humble red lentil is packed with protein and b vitamins, magnesium and has lots of fiber. Paired up with some orange veggies and tasty spices, this soup only takes about 45 minutes from start to finish.
Use any winter squash in place of the sweet potato. This recipe is really versatile in what you put in the base, before the lentils--It is great topped with fresh parsley or cilantro or any leafy green for an extra green boost, a dollop of sour cream or yogurt. You could add bacon to it! Use what you have and Soups On!
RED LENTIL SOUP
Makes about ~2 quarts
2 T oil/butter- I used bacon grease from breakfast
1 medium onion diced
3 cloves of garlic diced
2” piece of fresh ginger, grated
2 t cinnamon
1 T ground coriander
S & P to taste
3 celery stalks, sliced
2 carrots, diced
1 cup red lentils
6 cups water or broth
In a soup pot saute onions on medium for about 5 minutes, add salt, pepper and garlic, add cinnamon and coriander (and any other spices you’d like). Stir to coat and saute for another 5 minutes, chop up carrots and celery and add along with grated ginger. Turn down to low, cover and let simmer for 5 or some minutes, stirring once or twice. Chop up sweet potato and measure out lentils. Add sweet potato, stir to combine, add lentils, stir to combine, then add the water/broth, bring to a boil, skim any foam that comes to the top. After 30 secs or so boil, turn down to low and cover, cook for 20 minutes until everything is nice and tender. Could be blended. I went with chunky, topped with quick pickles and parsley. Yum town!
