Sweet Potato Lentil Soup Food

WINTER DETOX MOROCCAN SWEET POTATO LENTIL SOUP (SLOW COOKER)

Steps:

• Place the sweet potatoes, carrots, onions, celery, red bell pepper, garlic, lentils, spices, and 6 cups of broth into a slow cooker. Cover and cook on the low setting for 6-8 hours or on high for 4-6 hours. Check the lentils for doneness. If you're lentils have been in the pantry for a while, note that they'll take a bit longer to cook through.
• Place half the soup into a blender along with a little additional broth (½ cup or so) and blend till smoothish. Alternately, you can use an immersion blender directly in the slow cooker but be sure to not blend all of the soup if you want it to have a chunkier texture. Add the puree back into the slow cooker. Stir in the baby spinach and lemon juice. Cover the slow cooker, unplug it, and allow the ingredients to just hang out for 30 minutes or so until the spinach wilts down.
• Season with salt, pepper and curry powder to taste as desired. Thin with additional broth to desired consistency. Serve warm with whipped greek yogurt, fried pita bread, and tons of fresh herbs (parsley or cilantro) on top!

SWEET POTATO AND LENTIL SOUP

Steps:

• Peel and roughly chop the onions and sweet potatoes - can be chunky.
• Combine with the stock or water, lentils, garlic, cumin, cayenne and turmeric in a pot.
• Cover and bring to the boil. Simmer until the potatoes and lentils are cooked - about 20-30 minutes.
• Puree the soup, adding in the coriander and the juice of the lemon. Add salt and pepper to taste (lots of pepper for me).

INDIAN SWEET POTATO AND LENTIL SOUP

Steps:

• Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, 2 to 4 minutes. Cook and stir red pepper flakes, turmeric, and garam masala into onion mixture until coated, about 2 more minutes.
• Stir lentils and broth into onion mixture; bring mixture to a boil, reduce heat to low, cover, and cook until lentils are softened but firm to the bite, about 15 minutes.
• Stir sweet potatoes into lentil mixture; bring to a boil, reduce heat to low, cover, and simmer until sweet potatoes are tender and lentils are fully cooked, about 10 more minutes. Add spinach; cook until wilted, 3 to 5 minutes. Season with salt.

SWEET POTATO & LENTIL SOUP

Steps:

• Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
• Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Steps:

• Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
• Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
• Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

SWEET POTATO AND RED LENTIL SOUP

Steps:

• Gently heat the oil in a large soup pot and add the diced onion to soften it, stirring occasionally for about 4 - 5 minutes. Then add the diced potatoes and continue to stir for a further 3 - 4 minutes.
• Add the vegetable stock, lentils, ground turmeric and mild chilli powder.
• Stir well, bring to the boil and turn down to simmer gently for 20 -25 minutes until all the mixture is completely softened. Remove from the heat.
• When the soup has cooled a little, blitz it in a blender / food processor and return to the pan, season to taste, garnish with the chopped coriander and then serve.

SWEET POTATO LENTIL STEW

Steps:

• In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.

CURRIED SWEET POTATO, CARROT & RED LENTIL SOUP

Steps:

• Heat a large pot over medium heat and coat the bottom with a small amount of olive oil. Add in the diced onion, garlic, and a pinch of salt. Saute for a few minutes until onions start to soften. Next add in the diced sweet potato, carrots, and all the spices. Stir and let cook for a few minutes. Finally add in the red lentils and the water. Bring soup to a boil and then reduce to a simmer and simmer for about 30 minutes, until the carrots and sweet potato are fork tender.
• Let soup cool for a few minutes and then blend with an immersion blender or blend in batches in a blender or food processor.
• Heat before serving and top with a drizzle of coconut milk and cilantro leaves, if desired.

SWEET POTATO AND LENTIL SOUP

Steps:

• Separate the coriander leaves from the stalks. Reserve the leaves for garnish, and chop the stalks finely; set aside.
• Add curry powder to a dry saucepan and toast over medium heat for 2 minutes. Add oil and stir; powder will sizzle. Add onion, apple, garlic, ginger and coriander stalks. Season with salt and pepper, and cook gently 5 minutes.
• Peel and grate the sweet potatoes. Add to sauce pan with broth, lentils and milk. Simmer, covered, 20 minutes or until lentils and sweet potatoes are tender. Blend smooth with an immersion (stick) blender.
• Stir in lime juice, adjust salt and pepper and serve, garnished with reserved coriander leaves.

LENTIL AND SWEET-POTATO STEW

Steps:

• In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
• Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
• Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.

SLOW-COOKER SWEET POTATO AND LENTIL SOUP

Steps:

• Combine the sweet potato, carrots, celery, leeks, lentils, ginger, 3/4 teaspoon curry powder and 1 teaspoon salt in a 4-to-6-quart slow cooker. Add 6 cups water and stir, then cover and cook on low, undisturbed, 8 hours.
• Stir the soup vigorously with a whisk to make a rough puree. Thin with hot water, if desired.
• Melt the butter in a small skillet over medium-high heat. Add the garlic and the remaining 1/4 teaspoon curry powder and cook until the curry powder is slightly toasted, about 1 minute. Stir the curry mixture into the soup and add the lemon juice, cilantro, and salt to taste. Serve with lemon wedges.