Name: Sweet Potato Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6–8 servings
Cuisine: Global Comfort
Ingredients: 1 tbsp extra virgin olive oil; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; Himalayan sea salt and freshly ground black pepper, to taste; 4 cups peeled, diced orange sweet potato (or yams); ¾ cup red lentils; 4 cups vegetable broth; ½ tsp ground turmeric; ½ tsp ground cinnamon; ¼ tsp ground cloves; ¼ tsp cayenne; ¾ cup full-fat coconut milk; 1 tbsp maple syrup

1

Mushroom Duxelles

Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.

2

Puff Pastry Handling

Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.

Notes

1

Place a large pot stovetop on medium heat. Add olive oil. Once heated, sauté onion, garlic, and ginger, about 5 minutes until onions are soft and translucent. Add sea salt and ground black pepper.

2

Add sweet potato and sauté, stirring frequently, for about 5 minutes.

3

Add turmeric, cinnamon, cloves, cayenne and an additional salt, if desired. Stir and cook for another 5 minutes, until fragrant and sweet potato is slightly tender.

4

Next, add red lentils and vegetable broth and stir. Bring to a low, steady boil then reduce heat to a low simmer and cover. Cook until sweet potatoes are tender, about 30 minutes. Stir every 10 to ensure the heat isn't too high and lentils don't stick to bottom of the pot.

5

Purée with an immersion blender or transfer to a blender. Blend. Return to pot, if needed. Add coconut milk and maple syrup, stir, and heat back up. Add more seasonings or salt and pepper, if desired.