Sweet Potato Lentil Soup, modified from Whole Living’s recipe
Makes 6 LARGE servings
2 tablespoons canola oil
1 medium onion, chopped (about 1 cup)
4 medium carrots, peeled and chopped
2 medium celery ribs, chopped
1 Tbs. minced garlic
1 1/2 teaspoons curry powder
2 tsp. ginger
2 tsp. paprika
2 tsp. chile
2 cups dried brown lentils, picked over and rinsed
2 medium sweet potatoes (about 1 pound), peeled and cut in 1/2-inch dice
1 package (9 ounces) frozen cut green beans
1 (14 1/2-ounce) can diced tomatoes in juice
1/2 cup chopped fresh cilantro leaves
Coarse salt and black pepper
In a large saucepan, heat oil over medium-high. Add onion, carrots, celery. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and all spices and cook until fragrant, about 1 minute more.
Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add sweet potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Add cilantro; season with salt and pepper.
406 calories per serving: 51 calories from fat, 70.2 g carbohydrates, 25.9 g dietary fiber, 19.5 g protein
Cost per serving: $1.50 (but less if you make it into more than 6 servings)
I made this recipe in place of what was suggested for Jan. 2 by the B.A. foodie cleanse, as I don’t particularly care for couscous. Overall, it has a good flavor. Using lots of cilantro helps brighten the flavor. Adding in some lemon or lime juice would also help. I’m freezing some of it to see how it turns out. Update: Sweet potatoes don’t freeze terribly well, and the part of the lentils that tastes like dirt is much more obvious after having been frozen.
As for the other parts of the cleanse…putting mashed up avocado on toast is a wonderful, wonderful idea. And using chile instead of cumin is a nice change of pace.