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Yellow Lentil Soup with Sweet Potatoes & Gingered Carrots
Debbie Zimmerman • December 6, 2022
Yellow Lentil Soup with Sweet Potatoes & Gingered Carrots
Ingredients: 1-1/2 cups dry yellow lentils (washed) 6 cups vegetable broth 1 medium sweet potato cubed 1 medium red onion chopped 3 medium carrots sliced 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon curry 1 teaspoon chili powder 2 tablespoons fresh parsley chopped 4 tablespoons fresh ginger, peeled and chopped (divided) 1/2 tablespoon of extra virgin olive oil 1 medium carrot julienned 1 medium red onion julienned 1-2 tablespoon(s) pure maple syrup
Instructions: 1. Wash and drain yellow lentils. Pour into a soup pot and add vegetable broth. Place on medium high heat and add sweet potatoes, carrots and tomatoes. 2. In the meantime, sweat onions on medium low heat for 6-8 minutes until translucent. Add chopped garlic and 2 tablespoons ginger and sauté for 2-3 minutes stirring so that the garlic does not burn. Add tomato paste and seasonings. Stir ingredients together adding water to form a paste. 3. Once the onion mixture has cooked about 10 minutes, add this to the pot of boiling lentils. Cook until lentils and sweet potatoes are tender about 40 minutes total. 4. In a skillet, heat the extra virgin olive oil. Add julienned onions and stir-fry 5 minutes. Then add the julienned carrots and chopped ginger. Stir-fry an additional 3 minutes; add the maple syrup. Caramelize the veggies for a couple of minutes. 5. To plate, pour the lentil soup into a bowl and top with caramelized carrots. Serve with pita bread or naan.
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