Thursday, March 17, 2011

Sweet Potato and Red Lentil Soup

For being a carnivore, red lentil sounds like the food from Mars to me.  One day at soccer training, we have been chatting about dinner and one of the soccer mum says she is having red lentil bolognese.  I don't have much cooking ideas for red lentil besides making patties or soup.  Later, I look at my dusty vegetarian cookbook trying to find a recipe of it.  This sweet potato and red lentil soup is similar to pumpkin soup but filled with the goodness of protein due to the lentil.  It is nice to have a warm thick soup to fill up the tummy on a cold day or if you are like me, love soup for all seasons, this soup should warm your soul.

Sweet Potato and Red Lentil Soup
(serve 4)

2 teaspoons oil
1 small onion, chopped
1 medium sweet potato, chopped
1 cup red lentils
6 cups water
1/2 teaspoon ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander


  1. Heat oil in a large saucepan, add onion and spices stir for a few minutes until it is soft.  Add the potato, lentils and water last and bring it to boil.  Then reduce heat and simmer for 40 minutes or until the potato is soft and the lentil is dissolved.
  2. Blend the soup mixture with a handhold soup mixer until smooth or blend it in the food processor in several batches.  Add more water if needed and season it with salt and pepper.  Reheat it before serving.
This recipe is adopted and modified from the cookbook Vegetarian Cooking published by The Australian Women's Weekly.

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