Filed Under: boil, moroccan, soups, Starter, Under 20 Mins, Vegetables

Curried Lentil, Sweet Potato Soup

This hearty soup is a meal in itself. Use either green or brown lentils – they cook in more or less the same amount of time. You could also use red lentils, adding them 10 minutes after you have added the stock.

Loading ... Loading ...

April 8th, 2012

*Find this and other great recipes in… Keep it Seasonal By Annie Wayte In Keep It Seasonal, Annie introduces you to a world of local butchers, bakers, greengrocers, and farmers who are producing fresh, flavorful food. And that kind of quality is always in season. *This recipe has been adapted from its original.

Servings
4
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
  • 1 tablespoon tablespoon olive oil
  • 3 strips thick-sliced bacon, cut into 1/2-inch pieces
  • 1 large onion, finely diced
  • 1 stalk celery, finely diced
  • 1 small leek (white part only), finely diced
  • 1 clove garlic, minced
  • 1 large sweet potato, cut into 1/2-inch cubes
  • 1 Cup green or brown lentils
  • 1-2 teaspoons curry powder, to taste
  • 11 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 9 Cups chicken stock or vegetable stock
  • 1/2 Cups chopped fresh Italian parsley
  • 1/2 Cups chopped fresh cilantro
Directions

  1. Heat olive oil in a large, heavy-bottomed saucepan over medium heat. Add bacon and saute until it is brown and crisp, 6 to 8 minutes. Remove bacon with a slotted spoon and set aside on paper towels.

  2. Add onion and celery to the pan and saute gently for 10 minutes. If the pan gets too hot, add a splash of the stock and stir well.

  3. Add leek, garlic, sweet potatoes, lentils, curry powder, sage and thyme. Sauté for another 5 minutes. Return bacon to pan and add stock.

  4. Season with salt and pepper to taste, and bring to a boil. Reduce the heat and simmer until the vegetables and lentils are tender, approximately 30 minutes.

  5. Add parsley and cilantro, stir well, and serve.

Curried Lentil, Sweet Potato Soup