Comforting Red Lentil and Sweet Potato Soup (for your feels)

comforting red lentil and sweet potato soup

Okay, so, it’s fall again. Which means…. pumpkin spice everything! And all your favorite shows are back! And they’re all hurting you! A lot! You’re in extreme pain! So much pain and suffering, and so many feels… oh, and it’s cold outside. Well, this soup is pretty awesome for when you’re sad, sick, cold, emotionally destroyed, or just really hungry. It’s super easy to make, and pretty cheap too – lentils are ridiculously cheap, are easy to cook, and can be kept for a long time (stick them in the freezer before you use them, and make sure you wash them and check for rocks or other crap before using). Also it’s really pretty and all red/orange, so it’ll look super nice on the dinner table.

First things first, I’d like to note that this version is adapted from this stew recipe from The Garden Grazer. I’ve added more stuff, and it’s less stew-y and more soup-y. Not literally everything is necessary, and, honestly, it’s a soup, you can toss in almost anything and it’ll be fine.

This recipe is written for noobs, and, quite frankly, I’m no expert in writing recipes, so this should be easy enough to follow, but if it’s not, leave a comment and I’ll clarify I guess.

I used chicken bullion cubes , but if you’re going to use broth, make it four cups broth and two cups water.

Pick a pot that’s nice and roomy, and has space for everything you want to put in this stew. If you’re a noob at picking out pot sizes, just use the biggest one you can use comfortably. #YOLO

Personally, I thought putting roughly chopped fresh dill and fresh chopped scallions really rounded the soup out, but it would also go well with fresh spinach – just stir these things in like right when you’re about to eat them so they’re still fresh and cool and not like overcooked and slimy and gross.

Also, keep in mind, this recipe uses red lentils, which have a very short cooking time. If you use another type of lentils, like, say, green or something, you’d have to cook them for longer. Really, just like, taste them every ten minutes or so and when they are soft, they’re ready.

Comforting Red Lentil & Sweet Potato Soup

Ingredients:

  • 1 large onion
  • 3-4 cloves garlic
  • 2 long carrots
  • 2-3 medium sized potatoes
  • 1 very large sweet potato
  • 1 15-oz can of diced tomatoes in own juice
  • 1½ cups red lentils, washed and checked for like rocks and stuff
  • 2 cubes bullion of your favorite type (I used chicken bullion cubes and it was great)
  • 6 cups water
  • 1½ tsp thyme
  • ½ tsp rosemary
  • 2 tsp smoked paprika
  • 1 tbsp whole juniper berries
  • 1 tsp nutmeg
  • salt to taste
  • fresh dill
  • fresh scallions

Directions:

  1. Dice all the veggies. Put the garlic, onion, and carrot in one bowl; slice the carrot relatively thin. Put the potatoes and sweet potato in another bowl. Try to go for somewhat uniform chunks. Open that can of diced tomatoes now, btw – it’ll be easier to just dump it in later.
  2. Take the pot you’re going to be making this soup in, and pour some oil on the bottom of the pot. Add the chopped onions, chopped garlic, and chopped carrots (this is why they were in a bowl together). Saute them for seven minutes. Don’t skimp out on this – if you don’t do this the onions will make you smell horribly oniony, and it’ll be horrible. Stir a lot so this doesn’t burn.
  3. Add in all the spices, and then the potatoes and the sweet potato. Let it all cook together for a couple of minutes, stirring near constantly so it mixes together and doesn’t burn.
  4. Add in the diced tomatoes and the water, then toss in the bullion cubes. Stir a lot, then add in the lentils. Keep stirring for a good three minutes or so.
  5. Keep over medium high heat until it starts to boil (should take about five to ten minutes, just watch the pot and stir occasionally). Once it begins to boil, cover the pot and lower the fire to a low flame.
  6. Let the soup simmer for like, 20 minutes or so. Stir it and check on it every five to ten minutes or so. The soup is ready when the lentils are very soft and the sweet potato is soft and nothing is hard and raw. Taste it. If it’s raw it will taste raw and if it’s raw just keep cooking it for like another ten minutes or so.
  7. Once you’ve put the soup in the bowl add some roughly chopped dill, scallions, or spinach, or whatever green stuff makes you happy. Take a nice photo for Instagram, too – it’ll look super pretty.

sweet potato and lentil soup

And boom, you’re done, and you have delicious super easy soup – as long as you don’t mind stirring stuff. It’ll fill you up, and it will fill your heart, and it will probably help you feel a little better as you sit in a dark corner, curled up in a shock blanket, weeping because your feels are in pain.

Let me know if you end up making this – I’d love to see the photos! Leave em below, or send us an Instagram or a tweet at @niceandaccurate 😉

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