Sweet Potato and Red Lentil Soup

So, this week is soup week for me. I have also been on a "make-things-from-scratch" phase as well.  Okay, then there is midterms for Law School.

I have this awesome hand mixer to puree, so I am on a roll!

I have never made any type of lentil soup, but it is one of my favorites. I was craving after the butternut squash soup I made the night before.  So....

My go to for base recipes is usually Allrecipes.com. So I perused the site for a good lentil soup base.  My problem: I only had red, green lentils and sweet potatoes and chicken stock. With that in mind, I decided to take a leap of faith and roll with the punches! I don't typically measure, so don't get mad.

Here is what I used:

4 sweet potatoes, peeled and cut into cubes

3/4c of red lentils (i didn't exactly measure, so half a 16oz package is fine)

2 packets, Sodium Free Chicken stock (Herbox, I love these!) (or you can use 2 boxes of chicken broth)

Coconut oil, as needed (to saute the sweet potatoes)

1 dash of ground tumeric (or about 1/4 tsp)

1 tbsp Morroccan Seasoning (honestly, I shook 3 times, then once after I added the sweet potatoes)

1/2 tsp onion powder (or you can use fresh onion, chopped. I would use a 1/4 of that)

1/8 tsp cayenne pepper (for spunk!)

First, boil water to mix your chicken stock (unless you picked up canned/box chicken broth).  used a teapot for this. While that is happening, preheat oven to 400F and sautè your sweet potatoes for about ten to fifteen minutes then move to a baking dish to roast in the oven.  Roast the sweet potatoes in the oven for another 15 minutes. For this, I used a cast iron skillet since it goes from stove to oven with no issues.

Rinse the lentils and put into a stock pan (not a big one, a medium size one should work), then add the chicken stock packets and hot water. Stir to mix, then let cook for 15 minutes. Add the spices and let cook an additional 15 minutes (you should see the Lentils soften).  Add the sweet potatoes and let come to a boil.  Cook for about 15 minutes. 

I don't recommend using a regular blender to pureè your soup (I am seriously learning about intended use in law school right now).  I have a hand blender that I used to mix everything.  If you happen to have  a Vitamix or a Ninja Blender (for hot liquids) then use that to blend everything. If your soup is too thick, then add more broth/stock to the consistency you want.

The Flavor:

When you taste this, it is most amazing.  I used the Moroccan seasoning to taste, but if you notice while cooking, there is a sweet scent.  That is the cloves.  I swear I was salivating the whole time while I was cooking. My husband said he liked this soup better than the butternut squash soup I made the night before. 

If you think there is too much sweet potato, the use only two instead of four the next time you make it.

This is a fairly easy soup to make.  It's low calorie (so LOW CALORIE, about 140) and extremely LOW SODIUM (unless you use regular chicken broth). Definitely HEALTHY. You can make it Vegetarian by using Vegetable stock instead of chicken stock! Guess what's for lunch tomorrow at the office!

Make it and tell me how it goes!!  You know Thanksgiving is coming up soon!! A good soup to have as a starter!!

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