BRYANNA’S RED LENTIL AND SWEET POTATO SOUP

  Servings: 4

 

This soup makes a great light lunch, or a starter to a company meal.   It’s a variation of the Turkish Red Lentil Soup in my book “The Fiber for Life Cookbook”.

 

2 small   (or 1 medium) onions, chopped  

1/2 teaspoon    ground cumin  

1/2 teaspoon    ground ginger  

4 cups    vegetarian broth  

2 cups    cubed, peeled sweet potatoes  

2/3 cup    red (or pink) lentils, rinsed  

1 teaspoon    lemon juice  

   Freshly-ground pepper to taste  

1/4 teaspoon    salt  

Garnish:  

   Paprika or smoked paprika sprinkled on each bowl (you can sprinkle it in the shape of a heart, or other design, if you wish)  

  

Steam-fry the onions in a large heavy nonstick skillet sprayed with oil from a pump sprayer, or with cooking spray, until soft. OR place in a microwavable dish (such as a Pyrex pie plate), cover with a microwavable plate, and microwave at full power for 5 minutes. Stir in the spices, blending well.

 

Add the onions to the broth, sweet potatoes, and lentils in a medium soup pot. Simmer for about 30 minutes, uncovered, or until the lentils are tender. Add the lemon juice, salt and pepper. Process with a hand immersion blender right in the pot, or in a blender or food processor, until creamy. (IMPORTANT CAUTION :If you have to use a blender or food processor to do this, leave the middle part of the lid off so that hot air can escape-otherwise you may have exploding hot soup all over you! Cover the hole loosely with a folded cloth as you blend.)

 

Serve hot with paprika for a garnish.

 

 Nutrition Facts

Nutrition (per serving): 184.9 calories; 3% calories from fat; 0.8g total fat; 0.0mg cholesterol; 157.9mg sodium; 469.7mg potassium; 36.3g carbohydrates; 6.0g fiber; 4.3g sugar; 30.3g net carbs; 9.5g protein; 3.0 points.