Moroccan Sweet Potato & Lentil Soup 

What is better than a warm soup, stew, or chili during the winter? It has been really cold lately. During this time of year, I like to indulge on soups are always a good time. As you know my family and I recently had a moroccan christmas dinner. Moroccan Sweet Potato Lentil Soup was on the menu! This was such a quick, easy, and delicious soup I decided to give it a post of its own!

Sweet potato and lentil? Have you thought of this combination before? I love both on its own, but together it made a great pair. Not only was this pairing good, but it was good for you. Sweet potatoes pack a powerful nutritional punch. They have got over 400% of our daily needs for Vitamin A in just one medium sized potato. Not to mention each has loads of fiber and potassium. Even though they have more grams of natural sugars than regular potato they have overall more nutrients and fewer calories. I am always searching for foods that help with inflammation and sweet potato is one of them. Sweet potato can also help with vision, digestion, fertility, blood pressure, and cancer to name a few. 

Lentils are also low in calories and a powerhouse of nutrition. They are a great source of potassium, calcium, zinc, niacin and vitamin K, but are particularly rich in dietary fiber, lean protein, folate and iron. People like lentils not only for the health benefit, but because they are quick and easy to prepare compared to other types of dried beans. 

Here goes the recipe: 

Ingredients

3 Tbsp olive oil

1 1/2 cups chopped yellow onion

1 large carrot, diced (1/2 cup)

3 cloves garlic, minced (1 Tbsp)

2 tsp peeled and minced fresh ginger

2 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 tsp paprika

1 tsp ground cinnamon

6 cups vegetable broth, then more if desired

1 (14.5 oz) can petite diced tomatoes

1 large (16 oz) sweet potato, peeled and diced into 1/2-inch cubes (3 cups)

1 cup brown lentils, picked over and rinsed

Salt to taste

1/2 cup chopped fresh cilantro

Directions

  1. Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add onion and carrot and saute 4 minutes. Add garlic and ginger and saute 1 minute longer.
  2.  Add remaining 1 Tbsp olive oil, cumin, coriander, turmeric, paprika and cinnamon. Saute 1 minute.
  3. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt to taste.
  4. Bring to a light boil then reduce heat to medium-low, cover pot and allow to simmer, stirring occasionally until sweet potatoes are soft and lentils are tender, about 25 – 30 minutes. Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro.

Recipe source: Cooking Classy

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