Time: 8 hours 25 minutes
Complexity: easily
Servings: 4

Lentil and sweet potato soup - a detailed recipe.

Ingredients:

• 1 large tuber sweet potatoes, peel and cut into cubes
• 3 medium-sized carrots, cut into strips
• 3 stalks celery, sliced
• 2 leeks, halved lengthwise and sliced
• 3/4 cup dried lentils
• 1 piece (10 cm) ginger root, peeled and finely grated
• 1 tsp curry powder
• Salt
• 1 tbsp (15 g) butter
• 2 cloves garlic, thinly sliced
• Juice of 1/2 lemon, plus lemon wedges for serving (optional)
• 1/2 cup chopped fresh cilantro or parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

sweet potato, carrot, celery, leeks, lentils, ginger root, curry, garlic, lemon, cilantro, parsley

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Preparation:

Step 1
• Place sweet potatoes, carrots, celery, leeks, and lentils in a 4- to 6-quart heavy-bottomed saucepan. Add ginger, 3/4 teaspoon curry powder, and 1 teaspoon salt. Pour in 6 cups of water and stir. Cover and simmer over low heat, stirring occasionally, for 8 hours.
Step 2
• Using a whisk, whisk the soup vigorously until it's slightly pureed. If desired, thin with hot boiled water.
Step 3
• Melt the butter in a skillet over medium-high heat. Add the garlic and 1/4 teaspoon of curry powder and sauté for 1 minute. Stir the curry mixture into the soup, add lemon juice, cilantro, and season with salt to taste.
Step 4
• Ladle the soup into bowls and serve with lemon wedges.
  
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