When I Have Red Lentils, I Make This.

Ingredients

• 1 cup Red Lentils (Rinse, then soak in cold water for 20 minutes)
• 2 medium Sweet Potatoes (About 1.25 lb total, finely diced to ~1/4 inch pieces)
• 1 large Yellow Onion (Diced)
• 4 cloves Garlic (Minced)
• 0.5 pepper Serrano Pepper (Half pepper, finely chopped; optional for heat)
• 1 tablespoon Fresh Ginger (Finely grated)
• 2 tablespoons Extra Virgin Olive Oil (For sautéing)
• 2 tablespoons Tomato Paste (Adds depth and color)
• 1 tablespoon Ras el Hanout (Moroccan spice blend; can substitute garam masala)
• 1 teaspoon Ground Coriander
• 1 teaspoon Ground Cumin
• 4 cups Low-Sodium Vegetable Broth (One carton (approx 960 ml))
• 1 leaf Bay Leaf (Remove before serving)
• to taste Salt (Generous pinch when browning onions, then to taste)
• to taste Black Pepper (Freshly ground)
• 1 cup Water (To ensure ingredients are fully covered)
• 1 tablespoon Fresh Lemon Juice (Adds brightness at the end)
• 2 tablespoons Fresh Cilantro (Chopped, for garnish)
• 2 tablespoons Coconut Yogurt (Dollop on each serving for cooling balance)
• 1 tablespoon Fresh Mint (Chopped, for garnish)
• 1 teaspoon Olive Oil (Drizzle on top before serving (optional))
• 1 loaf Wildgrain Sourdough Wheat Bread (Frozen; bake at 375°F for 25 minutes)

Instructions

1. Rinse and Soak Lentils

   Place 1 cup red lentils in a fine‑mesh sieve, rinse under cold running water to remove dust, then transfer to a bowl and cover with cold water. Let soak for 20 minutes.

   Time: PT20M

2. Prep Vegetables

   Dice the large yellow onion. Peel and finely dice the two medium sweet potatoes into ~1/4‑inch cubes. Mince 4 garlic cloves, finely chop half a serrano pepper, and grate 1 tablespoon fresh ginger.

   Time: PT10M

3. Brown Onions

   Heat 2 tbsp extra‑virgin olive oil in the Dutch oven over medium heat. Add the diced onion with a pinch of salt and cook, stirring occasionally, until deep golden brown, about 8‑10 minutes.

   Time: PT10M

4. Add Aromatics & Tomato Paste

   Stir in the minced garlic, grated ginger, chopped serrano pepper, and 2 tbsp tomato paste. Cook, stirring constantly, for 2 minutes until the paste darkens slightly.

   Time: PT2M

5. Toast Spices

   Add 1 tbsp Ras el Hanout, 1 tsp ground coriander, and 1 tsp ground cumin. Stir continuously for about 30 seconds until fragrant; if it starts to stick, add a little water.

   Time: PT30S

6. Combine Main Ingredients

   Drain the soaked lentils and add them to the pot along with the diced sweet potatoes, 4 cups low‑sodium vegetable broth, 1 bay leaf, generous salt and black pepper, and 1 cup water. Stir to combine.

   Time: PT5M

7. Simmer Soup

   Increase heat to bring the mixture to a boil, then reduce to a gentle simmer. Cook uncovered for 25 minutes, or until the lentils and sweet potatoes are very tender.

   Time: PT25M

8. Blend Half the Soup

   Remove the bay leaf. Using an immersion blender, blend roughly half of the soup until smooth, leaving the rest chunky for texture.

   Time: PT2M

9. Finish with Fresh Flavors

   Stir in 1 tbsp fresh lemon juice, then garnish each bowl with chopped cilantro, a dollop of coconut yogurt, and chopped mint. Drizzle with a teaspoon of olive oil if desired.

   Time: PT2M

10. Warm the Bread

    While the soup simmers, preheat the oven to 375°F. Place the frozen Wildgrain sourdough wheat loaf on a baking sheet and bake for 25 minutes until crusty and heated through.

    Time: PT25M

    Temperature: 375°F

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

40 g

Fat

5 g

Fiber

8 g