Wednesday, September 28, 2011

Life and Lentil & Sweet Potato Soup

So you know that thing you do every day?  That thing that jumps out at you as soon as you open your eyes in the morning and sits beside you as you fall asleep?  That thing that keeps us going going going alldayeveryday?

Yeah.  Life.  It's gotten a bit busy.

Sometime, when life is crazy, I have to take stock of what is making me busy and reorganize a little so that what's really important is what's making me go-go-go.

For me, as much as I love to cook, my little blog with recipes on it is not what makes my life go 'round.  And so, with my Bible study starting up again, getting more involved in playgroups now that both boys are "playing age", having 2 little tykes who are seemingly in constant need of being reminded what the "wise choice" is, being a wife and home-maker, too, the once-a-week posts will be replacing the multiple-times-a-week posting that had been going on.

I hope you understand.

Maybe sometimes I'll have more, but hopefully at least once a week I will have something new up here for you to try out.

For now, I tried out a new soup and we loved it!  It's all pureed, so if you have a texture thing this may not work well for you, but we loved it.  It was creamy and delicious.  The flavor blend was almost exotic and it was all healthy/vegan.  Just a little oil at the beginning that you could replace with some broth if you wanted to.

It was also super filling.  Scot had one big bowl and that was it!  Those lentils, I tell ya, they're sneaky!

Also, please don't be put off my the color.  Totally doesn't pass the aesthetic-test, but we'll let it slide since it taste so good!

Serve it with some sourdough bread and a salad.



Lentil & Sweet Potato Soup
Feeds 8
  • 2 large onions - 3 cups chopped
  • 5 t minced garlic
  • 2 1/2 t cumin
  • 3/4 t turmeric
  • 1 1/2 t cinnamon
  • 5 c sweet potatoes - chopped (about 4 small/medium)
  • 7 c vegetable or chicken broth
  • 1 1/2 c dry lentils - rinsed
  • 3 T lemon juice
-- In a large pot, saute the roughly chopped onion and minced garlic for about 5 minutes.
--Add the spices and sweet potatoes and cook for about 3 minutes
--Add the lentils and broth and bring to a boil.
-- Simmer, covered, over med/low for 20-30 minutes until the sweet potatoes and lentils are both tender.
-- Add the lemon juice and using an immersion blender (or traditional blender in batches) puree the soup until smooth and creamy.  Add more broth if you find it too thick to your liking.

Note - you can speed things up a little by pre-cooking the potatoes in the microwave.

2 comments:

  1. No worries I'll still be here, waiting to read these interesting recipes!! :)

    ReplyDelete