Thursday, March 19, 2009
This savory vegetarian soup is healthy, easy to make, and perfectly combines the flavor of sweet potatoes, curry, and lentils. Serve it up with some crispy bread and a salad and you'll have a hearty, protein/vitamin packed meal!
The ingredients: 3 cups sweet potatoes, peeled and cubed
1-1/2 cups carrots, sliced
1 onion, finely chopped
3/4 cup dried lentils, sorted and rinsed
2 tsp. olive oil
1 Tbs. curry powder
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. finely chopped ginger root
1 clove garlic, finely chopped
2 (14.5-oz.) cans chicken broth
1 (10 oz.) package frozen green beans, thawed
Mix sweet potatoes, carrots, onion and lentils in large sauce pot.
Heat oil in large skillet over medium heat. Add curry powder, cumin, salt, pepper, ginger, and garlic, and cook for 1 minute stirring constantly. Stir in broth.
Pour spice and broth mixture into sauce pot with vegetables and stir.
Cover pot and cook on low for about 30-45 minutes or until vegetables and lentils are tender.
Turn heat to high; add green beans. Cook until green beans are crisp-tender, about 5 minutes. Top with plain yogurt and serve.