Skip to main content

Spiced Sweet Potato-Red Lentil Stew #SoupSwappers


Here we are at the second event of 2021 for our Soup Saturday Swappers group. Wendy of A Day in the Life on the Farm started this event and, every month, I get a new array of soup recipes to put in my to-try pile. This month, our group's founder is hosting and invited us to celebrate National Potato Month; she wrote: February is national potato month and national sweet potato month. Let's celebrate by sharing a soup or stew that features potatoes!

Here's the line-up of recipes from the #SoupSwappers...

Spiced Sweet Potato-Red Lentil Stew

This month the #EattheWorld bloggers looked at recipes from Sudan. You can read my post Basbousa and Karkadé to see all of the recipes we shared. And while this isn't a Sudanese recipe, I was inspired by the addition of peanuts and peanut pastes to their dishes. So, I incorporated that into this stew.

Ingredients serves 4

  • 2 Tablespoons olive oil
  • 1 small onion, peeled and chopped (approximately 1 cup)
  • 1 cup chopped carrots
  • 1 cup chopped bell pepper
  • 1 teaspoons ground cumin
  • 1⁄2 teaspoon ground coriander
  • pinch ground cayenne
  • 2 cups cherry tomatoes, quartered
  • 2 sweet potatoes, peeled and cubed (approximately 4 cups)
  • 6 cups vegetable broth
  • 2 cups water
  • 1 cup red lentils
  • 1⁄2 cup peanut butter (I used creamy, but use whatever you have)
  • freshly ground salt, to taste
  • freshly ground pepper, to taste

Procedure

In a large pot or Dutch oven, heat olive oil until shimmering. Add onions, carrots, and bell peppers. Sauté until the onions are softened, approximately 5 minutes. Stir in the spices and cook for 1 minute or until fragrant. 

Add in the tomatoes and cook until they begin to lose their shape, approximately 5 minutes. Stir in the sweet potatoes and lentils. Pour in the broth and water. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes and lentils are tender, approximately 35 to 40 minutes. Just before serving stir in the peanut butter. Season to taste with salt and pepper. Serve immediately.

That's a wrap for the #SoupSwappers' celebration of the potato. We'll be back next month when I'll be leading the discussion of Spring-inspired minestrone soups. Stay tuned....

Comments

  1. Mmmm...this soup looks fantastic! So glad I have some red lentils in my pantry right now!

    ReplyDelete
  2. Oooh, the peanut butter sounds so intriguing! Love this!

    ReplyDelete
  3. Totally delicious and love it! We add ground coconut-sesame or peanut in many of our curries. Your lentil stew sounds a great comfort food for me.

    ReplyDelete
  4. I loved the addition of peanut butter to my stew and I'm sure it added some wonderful richness to this soup but alas my family would sneer at it.

    ReplyDelete
  5. I have a ton of masoor dal so this is a great use for it besides the usual dal soup. The huge bag was inexpensive and also a covid-stock-up.

    ReplyDelete
  6. I had forgotten how much I loved lentils til I had them recently - this sounds perfect for a cool winter evening or afternoon. Thanks for sharing!

    ReplyDelete
  7. I love adding lentils to soup. Not only do they add a subtle flavor but they also help to thicken a soup. This soup sounds so good. Love the combo of spices.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa