I’m ready to eat. Ready for turkey. Ready to cook two kinds of bread for homemade stuffing from scratch on Thursday. (What was I thinking with the homemade stuffing???) One thing I’m not really ready for is all the other dinners this week. I’m feeling a little overwhelmed.
Enter red lentil soup. This recipe is healthy, tasty, and it only takes about 10 minutes of hands-on work to prepare. It’s also inexpensive and easily adaptable to whatever fall produce you have on hand: sweet potatoes, leeks, onions, winter squash, whatever. Best part is, while it’s bubbling away on the stove, there’s plenty of time to whip up some stuffing.
Red Lentil Sweet Potato Soup with Cilantro (serves 4)
adapted from “Vegan Red Lentil Soup” published on Allrecipes.com
1 tablespoon olive oil
2 cloves garlic
2 tablespoons tomato paste
1 teaspoon dried ground ginger
1 teaspoon curry powder
1/4 teaspoon red chili flakes
1 cup peeled, chopped sweet potato, pumpkin, or butternut squash
1 cup dry red lentils
2 cups water
1/2, 15 oz. can light coconut milk
1/2 cup finely chopped fresh cilantro leaves, divided
1 lime, cut into wedges
Chop onion and garlic. Saute them in oil in a heavy bottomed pot over medium heat. Meanwhile, peel and chop sweet potato or squash. Once onion is translucent, add all remaining ingredients except for half the cilantro and all the lime wedges. Bring soup to a boil, reduce heat to medium low and simmer for half an hour, until potatoes/squash and lentils are tender. Taste soup and season with salt and pepper. Garnish each bowl of finished soup with fresh cilantro and a lime wedge.