Tuesday, January 13, 2015
Moroccan Lentil Soup with Sweet Potato
We ate a lot which seems appropriate with the energy spent enduring cold and exercise. This soup was a highlight because of its simplicity and unique toppings. I a new to topping a soup with chopped dates but it's something I'll do again. The boys especially loved the date sprinkle so we quickly ran out and moved on to topping the leftovers with raisins - also yummy.
For the soup:
2 celery stalks
1 yellow onion
3 garlic cloves
1/2 medium sweet potato, peeled
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cups dried lentils (I used a mix of red and green)
8 cups vegetable or chicken stock
2. While your food processor is chopping, heat the oil in a soup pot over medium heat. Add the carrots and celery and saute until soft, about 4 minutes. Add the onion and garlic, 1 teaspoon of salt, cumin, and cinnamon and saute for 3 minutes.
3. Add the lentils, sweet potato, and stock then bring to a boil. Reduce the heat to medium low and simmer, partly covered, stirring occasionally, for 20 to 30 minutes, or until the soup is creamy and the lentils and sweet potato are cooked through.
4. Finish the soup with another 1/2 teaspoon of salt and the juice for 1 lemon. To serve, top bowls of soup with chopped cilantro, chile flakes, chopped dates, and a squirt of fresh lemon.