Lentil Soup and Roasted Sweet Potato

By Jen Paleracio | January 27, 2018

Most people look for toasted bread to pair with their soup. I love bread but sometimes I overdo it – and that’s not a great feeling. So, today I made my lentil soup and pair it with roasted sweet potato instead. It’s very filling, plus the sweet potato takes care of my sweet cravings. You can also make sweet potato chips by using a vegetable peeler to shave the sweet potato (cutting them into ribbons) and get very thinly slices. Drizzle a little bit of oil, season with salt and pepper, bake for 30 minutes or until they’re crispy. The same way you can have apple chips – maybe dehydrator will do the job too. Honestly, I never used dehydrator – I think I’m good with my oven, for now, maybe someday I’ll get a dehydrator. I let you know when I do… Let’s get cookin’

 

Recipe

   

 

 

Jen Paleracio
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Ingredients
  

  • 2 cup cooked lentil
  • 1 Roma tomato, small diced
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 cups vegetable broth
  • 1 cup spinach
  • a handful of cilantro
  • 2 tablespoons olive oil
  • 2 tablespoons tamari (non-GMO soy sauce)
  • 1 teaspoon cumin
  • 1 teaspoon 21 seasoning salute
  • 1/2 teaspoon turmeric
  • salt and pepper to taste

Instructions
 

  • Heat a stock pan with oil, saute garlic and onion. Add the tomato, lentils, and seasonings: 21 seasoning salute, cumin, turmeric, tamari, salt, and pepper, stir to mix well.
  • Add the vegetable broth stir, lower the heat, cover, and simmer for 5 minutes. Serve with roasted sweet potato

 

 

 

 

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Posted in Mains, Recipes