Spring brings with it lighter soups for those still-cold days in our house. Gone are heavier soups and in their place are the more broth-based counterparts. This soup was born out of this soup being on the menu and me having 2 lonely sweet potatoes just begging to be used somehow. I was too lazy to make fries, so I thought I'd just add them to the soup. The original soup got tweaked a bit in the process to compensate for the added vegetable, but we all agreed it was a nice change from the usual. It's a bit sweeter and more muted.
I served the soup with a good green salad and these Stuffed Corn Muffins. Oh my, delicious!
Lentil Soup with Sweet Potato Squares
- 1 T olive oil
- 1 large onion, chopped
- 2-3 stalks celery, sliced
- 6 cups vegetable broth
- 1 can Italian diced tomatoes, undrained
- 3 cups skinned and cubed (1/2 in) sweet potatoes
- 1 1/2 cup dry lentils, rinsed well
- 1 t rosemary
- 1 t oregano
- Salt and pepper to taste
--On medium heat, saute onions and celery in oil for 5 minutes in large sauce pan.
--Add broth and bring to boil
--Add remaining ingredients
--Reduce heat, cover, and simmer for 45 minutes