What was your regular after-school snack growing up? Going all the way back in memory to my elementary school years, I can remember my winter time after-school snack. It was a bit of an odd snack choice. What was it, you ask? A warm cup of red lentil soup. I know; strange, right!? Who does that to their kids? Like any other kid, I craved a little junk food after a long school day. But whenever I asked for a snack, my mamma was always ready with a darn cup of red lentil soup:-) In her defense, it was delicious! And I did enjoy sipping on something warm, particularly on cold and rainy days. My parents’ home was made of brick and concrete; no insulation; and no central heat. So my mom’s strategy for keeping us warm was twofold: thick socks and warm soup. It worked 🙂 Lentils are an essential part of Mediterranean cooking. Check out the Mediterranean Food Pyramid I found on Old Ways. Notice how large an area legumes, nuts, fruits and vegetables etc. occupy on the Mediterranean Food Pyramid? They are meant to be consumed most frequently. That is a big reason why a Mediterranean diet is one of healthiest and most wholesome diets you can follow.
However tiny lentils are, they are mighty with nutrients. They are rich in cholesterol-lowering fiber, iron, B vitamins and more. You can read more about the benefits of eating lentils in this article. Lucky for us, lentils are the easiest legumes to cook. They are quick to prepare; and they have a great ability to absorb flavors from herbs and spices, making delicious and robust meals. While my mom served me a cup of simple lentil soup as a snack, I choose to serve a slightly more sophisticated version for dinner. No offense mom, but my kiddos are less inclined to think of lentil soup as a snack to be consumed by the mugful:-) This time, I chose to pair my red lentils with sweet potato, for an autumn-appropriate vegetarian dish. The subtle sweetness of the sweet potato is nicely enveloped in the warmth and earthiness of mild curry, paprika and bay leaf. You will be surprised how exquisite lentils can taste with this combination of flavors! Hands down, this is one of my family’s favorite lentil dishes along with the butternut squash lentil and quinoa. Hope you give it a try soon. Or PIN it for a Thanksgiving meal starter or side dish!
Here is how this curried red lentil and sweet potato soup goes:
Start with a red onion. Thinly slice one half of the onion; then chop the other half. Cube the sweet potato, and chop celery and garlic.
In a non-stick pan or skillet, heat one tbsp of olive oil. Saute sliced onions on medium-high until fairly brown and crispy. Remove onions onto a paper towel to drain any excess oil. In a large pot, heat three tbsp of olive oil. Add chopped onions, sweet potato and celery and saute on medium-high, stirring occasionally, for five minutes or until slightly tender. Now add garlic, curry, seasoned salt, paprika and bay leaf. Toss together briefly.
Pour in three cans of vegetable broth. Cook on medium-high and bring to a boil. As broth is boiling, stir in rinsed red lentils.
Continue to cook on medium-high heat, stirring occasionally, for three to four minutes. Reduce heat to medium-low, cover and cook for another five to seven minutes, stirring occasionally. Test to make sure vegetables and lentils are fully cooked and tender. Adjust spices as needed. To finish, stir in heavy cream and let cook briefly to warm through. Divide into serving bowls, and garnish each with a bit of the browned and crispy onions prepared earlier. Add your favorite bread. Enjoy!
I am cooking up some easy and special recipes for this holiday season! If you have not yet subscribed, please leave me your e-mail so I can be sure to send you my recipes with step-by-step photo instructions. Stay in touch! I am on Facebook and Pinterest; would love to connect there as well! Try these delicious recipes: 4.8 from 13 reviews Roasted Pear and Sweet Potato Gratin Simple Herb-Tossed Sweet Potato Caprese Lentil Salad Lentil Pumpkin Soup Chunky Vegan Lentil Soup
