It's been raining here the last couple days, and apparently it's not going to stop anytime soon.
To me, rainy days mean soup.
Before Ransom came, I made tons of different soups and froze them, for those nights when we didn't have the energy or time to make a meal from scratch. The failure on my part was that I didn't label any of the soups. So every time I pull one out, it's a surprise!
Last night it was this Sweet Potato & Red Lentil Soup - total yum!
This recipe came from our friend & doula, Sarah
Sweet Potato & Red Lentil Soup
2 TBSP olive oil
1 cup each chopped onion & carrot
3 cups peeled & chopped sweet potato
1/4 tsp each of ginger, & chili flakes
1/2 tsp cinnamon
1/2 cup red lentils
5 cups veggie broth
1 TBSP lemon juice
1 TBSP maple syrup
Directions: Heat oil in a large stock pot and cook until soft. Add the carrots & sweet potatoes. Saute for 5 minutes.
Add ginger, chili & cinnamon & saute for 1 minute.
Ass lentils & stir to coat with oil.
Add broth & bring to a boil.
Reduce heat to medium/low & simmer for 20-25 minutes.
Puree soup in food processor & return to stock pot to keep warm on the stove.
Add lemon juice & maple syrup.
Reheat when needed
* * *
Notes: I always seem to forget the lemon juice & maple syrup part...try not to do this as it does make a taste difference. Also, DO NOT add more ginger unless you are wanting to get such a ZING of ginger flavor. 1/4 tsp is just perfect.
Whys & Whats: Sweet potatoes and red lentils are just such healthy food choices. Loaded with vitamins, & iron. Also notice that there is no added sodium to this recipe, other than what would already be in the veggie broth you use (unless you make your own)
Our Assessment: YUM! I double this recipe so we can freeze half for another meal later on - which is so worth doing since peeling sweet potatoes is not that much fun...& you might as well since you have the food processor out anyway.
To me, rainy days mean soup.
Before Ransom came, I made tons of different soups and froze them, for those nights when we didn't have the energy or time to make a meal from scratch. The failure on my part was that I didn't label any of the soups. So every time I pull one out, it's a surprise!
Last night it was this Sweet Potato & Red Lentil Soup - total yum!
This recipe came from our friend & doula, Sarah
Sweet Potato & Red Lentil Soup
2 TBSP olive oil
1 cup each chopped onion & carrot
3 cups peeled & chopped sweet potato
1/4 tsp each of ginger, & chili flakes
1/2 tsp cinnamon
1/2 cup red lentils
5 cups veggie broth
1 TBSP lemon juice
1 TBSP maple syrup
Directions: Heat oil in a large stock pot and cook until soft. Add the carrots & sweet potatoes. Saute for 5 minutes.
Add ginger, chili & cinnamon & saute for 1 minute.
Ass lentils & stir to coat with oil.
Add broth & bring to a boil.
Reduce heat to medium/low & simmer for 20-25 minutes.
Puree soup in food processor & return to stock pot to keep warm on the stove.
Add lemon juice & maple syrup.
Reheat when needed
* * *
Notes: I always seem to forget the lemon juice & maple syrup part...try not to do this as it does make a taste difference. Also, DO NOT add more ginger unless you are wanting to get such a ZING of ginger flavor. 1/4 tsp is just perfect.
Whys & Whats: Sweet potatoes and red lentils are just such healthy food choices. Loaded with vitamins, & iron. Also notice that there is no added sodium to this recipe, other than what would already be in the veggie broth you use (unless you make your own)
Our Assessment: YUM! I double this recipe so we can freeze half for another meal later on - which is so worth doing since peeling sweet potatoes is not that much fun...& you might as well since you have the food processor out anyway.
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