(4 to 6 SERVINGS)
tbsp olive oil
large sweet potatoe, chopped
clove garlic, minced
tsp (5 mL) cumin
cups (1 L) reduced sodium chicken broth or vegetable broth
cups (750 ml) of brown lentils or about 3 cups
cup (50 mL) chopped fresh parsley
tbsp (30 mL) plain yogurt
oil in a large saucepan set over medium heat. Add the garlic, cumin,
carrots, allspice, coriander and pepper; cook, stirring often, for
5 minutes. Add chicken or vegetable broth and bring to a boil.
1/3 of the soup in a blender or food processor until smooth and
then return pure to saucepan and reheat.
lentils and drain well. Add to pan; with sweet potatoes and return
to boil. Simmer for 20 minutes. Stir in parsley and serve with a
dollop of yogurt in the centre.
Make-Ahead: Can be made the night before and let it cool over nigth..
the natural flavour!
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