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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | olive oil, extra virgin | 1 | large | Onion, chopped | 1 | teaspoon | salt | 2 | teaspoons | Paprika, smoked | 1 | teaspoon | Spices, ground cumin | 1 | teaspoon | coriander, ground | 4 | cups | Vegetable stock | 1 1/3 | cups | red lentils (dry) | 2 1/2 | cups, cubes | Sweet potato, peeled and diced (about 1 large or 2-3 small) |
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Steps
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Sequence
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Step
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| | 1 | Heat the olive oil in the bottom of a large sauce pot over medium heat. Add the diced onions and salt and cook until onions are soft and translucent | | 2 | Add the spices and cook until fragrant | | 3 | Add stock, water, lentils and diced sweet potatoes and bring to a boil. Reduce to a simmer and cover, leaving a small portion of the pot vented. | | 4 | Cook for 30-40 minutes, or until the lentils and sweet potato are tender. you can leave the soup chunky, or use an immersion blender for a smother puree-like texture. Serve hot, garnished with lemon and parsley, if desired. |
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