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Curried Sweet Potato and Lentil Soup

BY ELIZABETH BORELLI

This yummy dish is supercharged with healthy ingredients, and a cinch to make, despite the exotic flavor combinations. Hearty enough to go solo, or serve Curried Sweet Potato and Lentil Soup with some brown rice on the side and a simple green salad for a flavorful multi-course meal.

Ingredients:

  • 1 medium onion, peeled and coarsely chopped
  • 1 large sweet potato, peeled, cut lengthwise then again into ½- to 1-inch pieces
  • 1 apple, peeled, cored, and coarsely chopped
  • 4 to 5 cups vegetable broth; or equivalent amount of water and 3 teaspoons or cubes of vegetable bouillon
  • 1 cup lentils, variety of your choice
  • currylentil
  • 1 teaspoon curry powder
  • ½ cup Vegan Curry Sauce
  • 1 tablespoon honey or stevia
  • 1 teaspoon lemon pepper blend (optional)
  • 1 teaspoon salt (or to taste)

Add 1 inch of water to a large pot and bring to a simmer. Add sweet potato and cover. Cook for 10 minutes, then add onion and cook for 5 minutes longer. Add the apple and turn off the heat, but leave the pot on the stove, covered, for 5 minutes longer. Pour the mixture into a blender with 2 cups of water and puree, then return the soup to the pan. Add remaining water and vegetable bouillon. Stir in remaining ingredients and bring to a simmer. Cook for 20 to 35 minutes longer, depending on the lentil variety you choose (red and yellow cook more quickly). Remove from heat and serve.

One Response to “Curried Sweet Potato and Lentil Soup”

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