"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Savory Golden Lentil and Sweet Potato Soup Recipe

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This recipe for Savory Golden Lentil and Sweet Potato Soup, by , is from The Bassett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ali Bassett
Added: Monday, April 20, 2009


1/2 cup lentils, soaked
170 g sweet potatoes, peeled and cubed
200 g red onions, diced
3 garlic cloves, minced
100 g carrots, thinly sliced
1 1/2 cups chicken or vegetable broth (low-sodium)
2 cups water
1/4 cup red wine
1/2 tablespoon fennel seeds
1/2 tablespoon cumin
1/2 tablespoon cinnamon
1/2 tablespoon chili powder
1/2 tablespoon cayenne pepper
1/2 tablespoon red pepper flakes
1 tablespoon salt


Soak the lentils in roughly 1 cup of cold water or green tea for at least 30 minutes.

In a medium-sized stock pot over medium-high heat, sautee the diced onions and garlic in 1/4 cup of the broth until the onions become translucent (around 5 minutes).

Add the carrots, sweet potatoes, and red wine. Cook for around 1 minute or until the wine becomes very fragrant.

Add the lentils, water, and broth. Bring to a rolling boil, stirring the mixture occasionally.

Reduce the heat. Add the red pepper flakes and fennel seed and cover, allowing the soup to simmer for about 20 minutes or until the lentils and sweet potatoes begin to fall apart.

Remove the lid and add the spices. If you would like to get a thicker consistency, kick the heat back up and reduce until it hits the desired thickness. You may want to adjust the amounts of salt and pepper, depending on your own tastes.

Serve the soup either on its own or over a starch with a dollop of raita (thick yogurt mixed with vegetables) or sour cream. Garnish with whatever you like (Featured in the photo is yogurt, carrot, and a dash of paprika.)

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