Recipe by GoodNurture
This is a tasty, healthy, and kid-friendly soup that is easy to make. It was inspired by "Vegetarian Pleasures" by Jeanne Lemlin. See bottom of the directions for ways to improve on the kid-friendliness of this recipe.
Top Review by Mgnbos
I swapped the measurements on the tumeric and cumin and added some chopped parsley and mild curry powder. I needed to add water (about another cup and half) near the end of the cooking process, it was still pleasantly think - almost like stew.
- 1 1⁄2 cups red lentils
- 4 cups water
- 1 sweet potato
- 1⁄2 teaspoon sea salt
- 4 tablespoons extra virgin olive oil
- 1 medium onion (diced)
- 2 garlic cloves (diced)
- 3 teaspoons turmeric
- 2 teaspoons cumin (ground)
- 1 1⁄4 teaspoons coriander (ground)
- 1⁄8 teaspoon cayenne pepper (optional)
Directions See How It's Made
- Rinse the lentils in a strainer under cold running water (preferably filtered). Pick them over and discard any small stones. Put the water and salt in a medium-sized sauce pan. Bring to boil. Add the rinsed lentils, reduce heat and cook, uncovered, for 20 minutes stirring occasionally. Scoop off any excess foam on the top and discard.
- Peel (optional) the sweet potatoes and dice into 1/2 inch pieces. Add to lentils and continue cooking.
- Dice the onions and and garlic. In a small skillet, heat the olive oil, onions, garlic and spices over low heat. Cook and stir for 5 minutes or until the onions have become soft and translucent.
- Add spice mix to the soup and continue to cook and occasionally stir until potatoes are tender, about 10 minutes. Add more water if soup is too thick.
- Tip for kid-friendly. Reduce or don't add the garlic, onions and/or cayenne if you have a spice-sensitive kid. And if your kid is picky on texture, you can put the soup in a blender (make sure you hold the top down firmly so you don't have a hot-soup explosion) and a few ice-cubes and serve 'smooth-style'.