The weather outside is becoming frightful - we have already seen some snowflakes around here! Anyone else feeling winter a little too soon? Nothing like a good, hearty, comforting and healthy bowl of soup to help with that. The minute I see the grey skies I get a chill in my bones that calls for a bowl of soup. I like my soup to be hearty, a bowl of broth isn't going to make me happy - I need stuff!
This soup is so full of flavor and so easy to make and let's face it - after the Thanksgiving festivities easy is good. Healthy is good too. Chock full of veges, lentils, tomatoes and sweet potatoes - this soup is a great hearty dish....enjoy!!!
recipe adapted from Martha Stewart
1 - 1/2 tablespoons olive oil
3 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
1-2 sweet potatoes, cubed
3 garlic cloves, chopped
1/4 teaspoon dried thyme
2 bay leaves
2 (14 ounce) cans diced tomatoes
4 cups water or chicken broth or a mixture of the two
1 cup lentils, rinsed and picked over
Heat oil in a dutch oven over medium heat and saute the carrots, celery, onion and sweet potatoes until vegetables begin to soften a bit. Season the vegetables with salt and pepper. Once the onion becomes translucent add the garlic and the herbs and saute until fragrant, about 30 seconds.
Add in the cans of dices tomatoes, the liquid (water and broth) and the lentils. Bring everything to a boil and then reduce the heat and simmer covered until the lentils are tender about 30-40 minutes.
- Last year I made Sauteed Kale with Toasted Sesame Seeds
- Two years ago I made Swirled Pumpkin and Chocolate Cheesecake
- Three years ago I made Cinnamon Stewed Chicken and Spicy Coriander Rice
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