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I absolutely love this soup!! Perfect and perfectly delicious for a busy week – the lemon juice brightens the flavor and the sweet potato deepens it.


1 1/2 tablespoons olive oil
1 onion, diced
4 garlic cloves, minced
1 celery rib, diced
1 carrot, diced
1 sweet potato, peeled and diced
1 rounded cup of red lentils
4 cups chicken stock
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
2 tablespoons fresh lemon juice
salt and freshly ground black pepper

In a large saucepan, heat the oil. Add the onion and garlic and cook over moderately high heat until fragrant, about 2 minutes. Add the celery and carrot and cook over moderate heat for 5 minutes. Add the sweet potato, lentils and stock, bring to a boil. Cover and simmer until the vegetables are very tender, 40 minutes.
Puree the soup. Add the cumin, cayenne and lemon juice and season with salt and pepper.

Recipe adapted from Food and Wine, January 2011