Go Back

Puréed Red Lentil Soup with Sweet Potatoes, Carrots and Apples

Jean Stains
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Course Appetizer, Soup
Servings 4

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

Instructions
 

  • 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.