It’s finally warmer in Minneapolis! The snow is melting and I can finally see sidewalk! To celebrate this, I had to go for a walk outside today.
It’s supposed to snow some more in the next week, so I wanted to get outside while I could.
After my walk I warmed up a big bowl of my lentil and sweet potato soup. This is normally a lunch for me, but I’m getting over a cold right now and there is no better way to soothe a cold than with slurping on some soup.
What you need for this soup:
- 4 carrots
- 1 small onion
- 2 small to medium sized sweet potatoes (peeled and cubed)
- 2 cloves of garlic (or more! I love garlic!)
- 1 cup uncooked lentils (soaked in water for about 30 minutes, then boil for about 15 minutes)
- 2 cups low sodium chicken broth (can use vegetable broth to make this a vegetarian friendly dish)
- 4 cups water
- 20 oz. can petite diced tomatoes
- salt and pepper
- 1 bay leaf
- 1/8 tsp crushed red pepper
- 1/4 tsp dried thyme
- 1 Tbsp balsamic vinegar
- small amount olive oil
What you do:
Chop all veggies and put them in a large pot with the olive oil. Cook them on their own until they begin to soften.
Add all of the remaining ingredients (minus the now cooked lentils) and bring everything to a boil. Simmer that pot until the sweet potatoes are soft (about 15 minutes). Add the lentils and simmer for another 5 minutes.
This will make about 5 servings, 1 3/4 cup each.
*This post originally showed up on my Tumblr blog from 03/2014*