Lentil and Sweet Potato Soup
red lentils, sweet potatoes
2 tbsp. olive oil
1 cup chopped onion (1 medium onion)
1 cup chopped carrot (2 large carrots)
3 cups peeled and chopped sweet potatoes ( 2 medium sweet potatoes)
1 tsp. chopped ginger
¼ tsp chili flakes
½ tsp cinnamon
½ cup red lentils
5 cups vegetable stock
Salt and pepper, to taste
1 tbsp. lemon juice (1/2 lemon)
1 tbsp. honey or syrup
Heat oil in a pot over medium heat. Add onions and sauté for 2 minutes or until they begin to soften. Add carrots and sweet potatoes and sauté for 5 minutes.
Add ginger, chili flakes and cinnamon and sauté for 1 minute or until fragrant. Add lentils and stir to coat with oil.
Add stock and bring to a boil. Reduce heat to medium-low and simmer for 20 to 25 minutes or until vegetables are very soft and lentils have exploded.
Purée soup in food processor or with hand blender. Return to pot, season with salt and pepper. Stir in lemon juice and syrup.
Serve immediately or refrigerate/freeze until you wish to serve. If you reheat the soup, you may want to add more vegetable stock depending on your preference for thickness.