I don’t think I will ever tire of making – or eating – soup. Autumn is a great time to fill your freezer with all sorts of vegetable-based soups, especially when the markets are brimming with local produce. I like this soup because it can be made in vegetarian or vegan form, simply by selecting olive oil and vegetable stock instead of butter and chicken stock. As with all pureed soups, it’s nice to add a crunchy garnish at serving for a contrast of flavour and texture.
- 2 tablespoons (30 mL) butter or olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 tablespoon (15 mL) peeled, minced fresh ginger
- 1 cup red lentils
- 2 medium sized sweet potatoes
- 1 teaspoon (5 mL) sea salt
- ¼ teaspoon (1.5 mL) freshly ground pepper
- 1 teaspoon (5 mL) ground cumin
- 6 cups chicken or vegetable stock
- Garnish: roasted chickpeas, veggie sticks, toasted coconut, chopped nuts, etc.
- In a large pot, heat butter or olive oil over medium heat.
- Add onion and sauté for 3 minutes.
- Add garlic and ginger, sauté for 2 minutes longer.
- While aromatics are cooking, put lentils in a strainer. Sift through them with your fingers and remove any stones, then rinse with cold water.
- Peel and chop sweet potatoes.
- Add lentils and potatoes to the pot along with salt, pepper and cumin. Stir for 2 minutes to lightly toast the spices.
- Add the chicken or vegetable stock.
- Cover and bring to a boil. Reduce heat to low and cook for 25 – 30 minutes, until potatoes and lentils are tender.
- Puree soup (use a stick blender or a regular blender) until smooth. Add a bit of water – but not too much – if you find it too thick for your preference.
- Ladle hot soup into bowls and garnish with your favourite crunchy topping.
Serves 6 – 8.