Finding new and creative ways to make meals with just beans and lentils as the protein source is a little challenging for me. I didn’t grow up eating beans/lentils, but I now eat them on a daily basis. Fortunately, I enjoy them with just salt and pepper, but even that gets old at times.
I had spied a wonderful soup recipe made with lentils, carrots and potatoes. All good stuff, only I had stopped eating nightshades then. I pouted for a little while until I thought about using white sweet potatoes instead. We loved the result.
This soup now regularly appears on my menu, and we often make a double batch and freeze it for an evening when we’re too lazy to cook.
MIXED LENTIL, SWEET POTATO AND CARROT SOUP
- 2 teaspoons virgin coconut oil
- 1 medium onion, peeled, topped and tailed, diced
- 3-4 cloves garlic, peeled, smooshed and chopped
- 225 g (8 oz) mixed lentils
- freshly boiled water, as needed
- 2 tablespoons nutritional yeast flakes
- 2 tablespoons fish sauce*
- 2 bay leaves
- 2 teaspoons dried oregano
- 2 teaspoons dried coriander powder
- 225 g (8 oz) carrots, chopped into 1.25 cm (1/2 inch) chunks
- 225 g (8 oz) sweet white potatoes, chopped into 1.25 cm (1/2 inch) chunks
- salt and pepper to taste
* omit if vegetarian or vegan
1. Heat the coconut oil in a large pot until hot.
2. Add onion and garlic and saute until aromatic
3. Add lentils and enough hot water to cover them by 5 cm (2 inches).
4. Add nutritional yeast, if using, fish sauce, bay leaves, oregano, coriander powder and bring to the boil. Reduce heat to simmer, and cook for about 15 minutes. Add more water, as necessary during the cooking process to get the desired consistency of the soup.
5. Stir in carrots and cook simmer for 5 minutes, then stir in sweet potatoes. Cook for an additional 10-15 minutes, or until the sweet potatoes and lentils are tender and cooked through. Season with salt and pepper to taste.
6. Let cool slightly before ladling into bowls. Enjoy!