Warming Sweet Potato and Red Lentil Soup
2 big sweet potatoes
1.5 cups red lentils
1-2 habeneros
1 can diced tomatoes
1-2 red bell peppers
maple syrup
salt
olive oil
-dice habenero and bell peppers, saute in oil for a few minutes (1 hab for some heat, 2 for plenty, thoroughly de-seed 1 hab for the outright wussy)
-add peeled and chopped sweet potatoes, saute for another few minutes
-add undrained tomatoes, lentils, and “enough” water
-cover and simmer for an hour or so
-strain off all solids and puree well, then add back into pot
-season to taste, I recommend a teaspoon of salt and 1/8 cup maple syrup
-letting sit overnight brings it all together nicely
Makes 4-6 servings.
I recommend eating for lunch after a nice late fall mountain bike ride, ideally with a big chunk of tasty bread. Which is exactly what I’m doing.
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