Place the chopped sweet potatoes carrots apple and onion in the pot. Reduce the heat to medium low and simmer uncovered stirring occasionally until the lentils and sweet potatoes are tender about 45 minutes. Stir and cook the apples and vegetables until the onions are translucent about 10 minutes. Red green and brown. Tip in the onions apple garlic coriander stalks and ginger season then gently cook for 5 mins stirring every so often.
1 heat the oil in a large pan. Add the onion and cook for 5 minutes. Puree the soup adding in the coriander and the juice of the lemon. Peel and roughly chop the onions and sweet potatoes can be chunky. Put the curry powder into a large saucepan then toast over a medium heat for 2 mins add the olive oil stirring as the spice sizzles in the pan.
Light but filling this soup makes the perfect choice if you are looking for light thanksgiving appetizers to ease the way to that turkey roast everybody s been waiting for. Quick easy nutritious and frugal this sweet potato and red lentil soup is just bursting with flavour from the sweet root vegetables earthy lentils chillies and spices perfect for warming you up on a chilly winter s day. It s also vegan vegetarian gluten free and dairy free. Simmer until the potatoes and lentils are cooked about 20 30 minutes. While the soup cooks add hot water as needed to keep the soup from becoming too thick.
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Combine with the stock or water lentils garlic cumin cayenne and turmeric in a pot. Add the garlic carrots celery spices and chilli. Both sweet potatoes and red lentils are relatively inexpensive ingredients so this sweet potato red lentil soup makes an excellent budget soup recipe. Spiced sweet potato red lentil soup with a heart warming blend of spices one of the best autumn soups that makes the transition from the hot summer to the cold days ahead. The lentils in it add protein and fiber which make it more filling while the sweet potatoes are a good source of vitamin a plus they add a delicious light natural sweetness that blends perfectly with the moroccan spices used in this soup.
Preheat the oven to 180ºc 350ºf gas 4. Cook for a further 5 minutes. Preheat the oven to 180ºc 350ºf gas 4. Combine with the stock or water lentils garlic cumin cayenne and turmeric in a pot. Place in a roasting tray in an even layer and sprinkle over the cumin seeds ground coriander and a pinch of sea salt and black pepper.
Cook for a further 5 minutes. Light but filling this soup makes the perfect choice if you are looking for light thanksgiving appetizers to ease the way to that turkey roast everybody s been waiting for. 1 heat the oil in a large pan. Place the chopped sweet potatoes carrots apple and onion in the pot.