Sunday, March 9, 2014

Spicy Red Lentil and Sweet Potato Soup

Man, it has been a crazy couple weeks! I've been busy with classes and finals, then I traveled to Savannah with two friends to visit my brother for spring break. Now that I'm back at school, I'm excited to get back to cooking and classes!

I came up with this recipe on a whim as a hearty and easy recipe to make for the week as I get super busy with school. Make a big batch and heat it up all week!

Spicy Red Lentil and Sweet Potato Soup
(with Spice-Roasted Sunflower Seeds)


Ingredients:

  • 1 tablespoon olive oil
  • 1 white onion, finely chopped
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh ginger
  • 2 medium sweet potatoes, peeled and diced
  • 2 cups dry red lentils
  • 8 cups vegetable stock or broth
  • 1 teaspoon chili powder
  • cayenne pepper, to taste
  • salt and pepper, to taste
Directions:
  1. Heat the olive oil in a large pot over medium-high heat. 
  2. Add the onion and saute for a few minutes, until translucent. Add the garlic and ginger and saute for a few more minutes, until fragrant.
  3. Add the sweet potatoes, red lentils, vegetable broth, chili powder, and a few dashes of cayenne.
  4. Turn the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the sweet potatoes and lentils are tender.
  5. Puree the soup in batches in a blender or with an immersion blender. Season to taste with salt, pepper, and cayenne.
Spice-Roasted Sunflower Seeds

Ingredients:
  • 2/3 cup raw sunflower seeds
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon olive oil
  • a few dashes cayenne pepper
Directions:
  1. Heat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicon mat.
  2. Mix all ingredients in a bowl.
  3. Spread the mixture in an even layer on the prepared baking sheet and bake for about 8 minutes, until toasted and golden brown.



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