Sometimes I nail it

As the head chef of this household, I’m in charge of menus, dietary requirements, and the implementation of such.  Occasionally all this power goes to my head and I start picking out some…creative…recipes to make.  Sometimes these turn out well.  Sometimes, I’m the only one stubborn enough to choke down the leftovers in order to keep them from going to waste.

One of the tricks of my family is their palettes.  My husband’s is…particular.  My daughter’s is also…particular.  Both our sons are much more open yet still have their own quirky tastes.  So finding a variety of healthy, yummy foods to serve is often challenging.  One of my favorite foods is sweet potatoes.  Plain, fried, sweetened, baked, etc., I love them.  On top of my love for them they are ridiculously healthy.  Bonus.  There’s only one problem.  My husband hates them.  This man, this lover-of-all-things-sweet, hates sweet potatoes.  After all these years together I still don’t understand how this is possible.  Occasionally I try to find ways to serve them to him, which has met with little success.  Until this week I only succeeded once in our years together.  But now I have two, count then two, ways to serve sweet taters!

I was quite excited when I saw this recipe, though it sounded quite odd.  It had lots of ingredients I liked, even if I don’t normally put them together.  So without further ado (cause there’s been plenty of ado in this post already), here’s the recipe:

Sweet Potato, Carrot, Apple, and Red Lentil Soup*

  • 1/4 cup butter
  • 2 large sweet potatoes, peeled and chopped
  • 3 large carrots, peeled and chopped
  • 1 apple, peeled, cored and chopped
  • 1 onion, chopped
  • 1/2 cup red lentils
  • 1/2 teaspoon minced fresh ginger
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 4 cups vegetable broth
  • plain yogurt
  1. Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
  2. Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
  3. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  4. Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

* From 

Let’s see, I didn’t have fresh ginger, so I used powdered.  I forgot to serve with yogurt, but we had it over brown rice.  I only had brown lentils, so I used those.  I really have fallen in love with lentils in the last year or so.  If you’ve never tried them, I highly recommend it.  Healthy, cheap, and versatile.  That’s a triple score!

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