Thursday, May 1, 2014

Lentil Sweet potato Soup

                                                           Lentil Sweet Potato Soup

This recipe is the "One Pot Lentil Soup" recipe from the 'Comfort Food' recipe book with sweet potatoes replacing the white potatoes.  Besides producing a prettier soup, it gives it a bit more of a festive flavor.  The top photo shows the raw ingredients right after mixing together in the pot, with the bottom photo showing the finished soup.  (The organic celery used had a large amount of dark green leaves as evidenced by the prominent green pieces seen in the raw photo.)

Two things to remember regarding all these writings:  When it says sweet potatoes, it means yams, and when it says garlic powder it means garlic granules.  Why might you ask?  Simply put, My Mother always called yams sweet potatoes so the habit stuck with me also.  My friend Jen introduced me to garlic granules a decade or two ago and I never went back, but garlic powder rolls off the tongue there you have it!

Lentil Sweet Potato Soup

1/4 cup xv coconut oil
1 large bay leaf
1 medium yellow or white onion, chopped (2/3 cup)
1 large clove garlic, chopped fine (1T)
1 medium carrot, chopped (2/3 cup)
2 large stalks celery, chopped (1 1/3 cups)

1/4 tsp black pepper
2 tsp whole salt
2 1/2 cups green or brown lentils
1/4 cup red lentils
1/2 tsp liquid lecithin
10 cups water
2 cups peeled, diced sweet potatoes (one large)

1-2 T fresh italian flat leaf parsley, chopped fine
1 tsp fresh lemon juice (optional: try before adding)

Saute first 6 ingredients until half cooked.  Stir in the next 7 ingredients and bring to a low simmer when the lid is on.  Simmer covered for 1 1/2- 2 1/2 hours until lentils and potatoes are soft, stirring every 30 minutes if possible. Stir in the italian parsley once fully cooked.  Add more water or seasonings to your personal taste, and serve.

-Use xv olive oil in place of coconut oil.
-Lecithin may be omited, but the oil and water will separate more.
-Mix all but parsley and lemon juice in a crockpot, cover and cook on low for 6-8 hours, stirring every two hours if possible.  Stir in the parsley and enjoy.

Have a joyous and blessed day!

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