Jean Stains

Puréed Red Lentil Soup with Sweet Potatoes, Carrots and Apples

Print Recipe

Prep Time 20

Cook Time 45

Servings: 4

Course: Appetizer, Soup

Ingredients Method Notes

Ingredients

¼ cup good quality butter
2 med/large sweet potatoes peeled and rough chopped.
3 large carrots peeled and rough chopped.
1 apple peeled /cored and rough chopped (any non-sour apple will do)
1 medium onion chopped.
¾ cup fresh red lentils rinsed in cold water
¾ teaspoon finely minced fresh ginger or ginger powder if you don’t have fresh
½ teaspoon ground cumin
½ teaspoon cinnamon Ceylon is the best
1 teaspoon ground turmeric or you could use curry if you prefer
½ teaspoon ground black pepper
1 teaspoon non-iodized salt don’t skimp on the salt
4 cups of vegetable broth

Method

In a large heavy bottomed pot or Dutch oven, melt butter over medium-high heat. Add the vegetables (sweet potatoes, carrots, apple, and onions). Stir and cook until the onions are translucent; about 10 or 15 minutes. Allowing them to get lightly caramelized will boost the flavor!
Add the vegetable broth, red lentils, and spices (ginger, salt, pepper, cumin, cinnamon, and turmeric) and bring to a boil over high heat. Then reduce heat to medium low, cover it and let simmer until the lentils and vegetables are soft; about 25 to 30 minutes. Don’t allow the soup to continue boiling because red lentils are delicate and cook best when simmered.
Purée the soup in whatever manner is best for you, by blending in small batches or using an immersion blender in the pot, until soup is smooth.
Taste and add salt and/or spices depending on your flavor preferences.

Toppings

You could add a bit of crumbled goat cheese, feta cheese, or some coconut milk or cream. Chopped green onions, cilantro or parsley goes well also and makes for a pretty presentation.

Notes

Red lentils do not need to soak like other lentils. Just rinse in cold water thru a sieve to remove any dust or tiny pebbles. They are mild, earthy, and slightly sweet. You could use yellow lentils, but don’t use green/brown or black lentils for this recipe. And don’t skimp on the pan size, as they like to cook in a larger pan.