This soup is more than just lentils and sweet potato! It also contains beta carotene loaded carrots, onions, fresh ginger, cinnamon and chili pepper! It is a superb immune boosting soup so make this one as soon as possible!
Ingredients:
1 small organic onion, finely chopped
2 large organic carrots, peeled and chopped into half moons
1 large sweet potato, peeled and chopped into small cubes
5 cups of stock (veggie, chicken, beef or a combo)
1 teaspoon of cinnamon
1 teaspoon of chili pepper flakes
1-2 inch piece of fresh ginger, peeled and chopped finely as possible
1/2 cup dry red or brown lentils ( I used brown)
Olive oil
Step 1: Saute chopped onion in 1- 2 tablespoons of olive oil, until soft. Then add carrots and sweet potato and stirring constantly so they don't stick, cook for 3- 4 minutes. I added ginger on top right away and I placed a lid on my soup pot while this was happening so these vegetables steamed up a bit, infusing themselves with fresh ginger. After that take off lid, add the cinnamon and chili pepper flakes and stir to combine.
Step 2: Add a tablespoon of olive oil and the 1/2 cup of lentils and stir well to combine.
Step 3: Add the 5 cups of stock (I used 3 cups of chicken stock and 2 cups of beef broth made with the dried bouillon and boiling water. Allow to simmer with lid on for 20 minutes or until lentils open and explode.
Step 4: Take soup pot off the heat. Allow to cool for a few minutes and then puree in batches in a blender (with the lid secured) and return to your large soup pot to gently heat again. At this time, toast your bread to serve with this soup. Crispy bread works very well. Add about half a fresh lemon's juice and some fresh ground pepper and a little sea salt and stir to combine.
Enjoy this yummy soup!! Top with a little fresh cream or milk and a few shavings of fresh basil leaves (pictured below) and broil your toasted bread with some nice cheese so it melts! Serve immediately.
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