by ADMIN on JULY 8, 2011
Sometimes there are so many leftovers and peices of this-and-that in the fridge that throwing it all in a soup is the perfect solution. Enter this hearty soup. Feel free to throw in any veggies you have lying around, it’ll taste superb!
Check out a Nutrition TidBit on lentils HERE!
*Just like split peas, if you are cooking with older lentil – it will take much longer for them to become tender. By using young, new lentils you’ll be reducing your cook time to about an hour.
Sweet Potato Tomato Lentil Soup
Prep time: 10 mins Cook time: 70 mins Total time: 1 hour 20 mins Serves: 6 to 8
Have a bunch of left over veggies? Throw them into this chunky, hearty soup. It'll taste great and be the perfect companion to a cold winter day!
1 bag dry lentil (16 oz)
1 white potato, peeled and diced
1 sweet potato, peeled and diced
1 can diced tomatoes (I used garlic, basil, oregano flavored)
8 cups water
2 garlic cloves, minced
1 onion, diced
2 Tbsp olive oil
1 tsp ground black pepper
1 packet seasoning (either Sazon or a boullion cube)
Pork bones (optional!)
Heat olive oil in a large pot. Sautee onions and garlic until tender, then add pork bones (optional), potatoes, and pepper. Cook for about 5 minutes.
Add water, lentils, tomatoes, and seasoning packet. Bring to a boil, then reduce to a simmer and cover. Cook for about 1 hour or until lentils are tender.
Take out the pork bones. Use an immersion blender to blend half the lentils and potatoes, leaving the rest chunky. If you don't have an immersion blender, blend half the soup in batches using a blender.