Lentil Soup with Sweet Potato Squares

Tomorrow is Easter.  Which means Spring is really finally here.  There are buds in my flower bed and the birds have been heard singing each and every morning for the last week and a half.

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
serves 6

• 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