(Picture to come)
Ingredients:
1/2 Tbsp. Olive Oil
2 large sweet potatoes, peeled and diced
3 large carrots, peeled and diced
1 apple, peeled, cored and diced
1 onion, diced
1/2 cup red lentils
1/2 tsp. fresh ginger, minced
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. paprika
4 cups vegetable broth
Directions:
- Heat the olive oil in a pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
- Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
- Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.*
Nutritional Information (12 oz. serving): 220 calories, 9 g protein, 3 g fat, 5 g fiber
*Recipe from All Recipes.com
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