#header-inner {background-position: center !important; width: 100% !important;}

Wednesday, January 15, 2014

Sweet Potato Pumpkin Lentil Soup

sweet potato pumpkin soup
Sweet Potato Pumpkin Lentil Soup
Several weeks ago I found myself with a ton of random ingredients in my refrigerator and pantry. I was determined to find a way to combine them into a meal, without requiring a trip to the grocery store. We can call it nesting, but truth is I'd be set on not letting anything go to waste whether or not pregnancy was a factor. 
Pin Itpumpkin lentil soup
A few google searches, and I was able to combine most of the ingredients into a soup based on another I'd found online. I didn't originally intend on blogging it--my sole mission here was simply to use up the lentils and open container of broth and random sweet potatoes on the counter, but then Ryan and I actually loved the soup. I figured some of you might have a few of these ingredients on hand and since we're deep in the throes of soup season, it didn't hurt to share.

This soup was thick and hearty, but boasting tons of healthfulness from all star ingredients like lentils, sweet potatoes, and pumpkin. My poultry seasoning blend had a bit of a kick to it, which gave great flavor to a rather blank canvas of soup, so I recommend seasoning it with something you really like the taste of! 

One Year Ago: Meyer Lemon Rosemary Scones and Mexican Polenta Stacks
Two Years Ago: Banana Chocolate Chunk Oatmeal Cookie Bread and Chocolate Liqueur Ice Cream
Three Years Ago: Garlic and Sundried Tomato Hummus and Creamy Peanut Butter Dip
Four Years Ago: Whole Wheat Beer Bread and Whole Grain Challah with Cranberries

Sweet Potato Pumpkin Lentil Soup
slightly adapted from Florida Coastal Cooking

-1 tbsp olive oil
-1 onion, chopped
-4 ribs celery, chopped
-2 cloves garlic, minced
-2 sweet potatoes, chopped
-1 bay leaf
-1/3 tsp sea salt
-1/8 tsp freshly ground pepper
-2 tbsp salt-free poultry seasoning blend
-1 cup brown lentils
-8 cups vegetable or chicken broth
-1 (15 oz) can pumpkin
-1 tsp fresh sage, minced

1. Heat olive oil in a large stockpot over medium high heat. Add onion and celery and cook until vegetables are soft and onion is translucent. Add garlic, sweet potatoes, bay leaf, salt, pepper, and poultry season and cook for 3 minutes.
2. Add the lentils and broth. Bring mixture to a boil. Reduce heat and simmer for 15 minutes. Stir in sage and pumpkin and cook for 15 minutes.
3. Remove bay leaf and puree with an immersion blender or in a blender.