Recipe: Sweet Potato Lentil Soup

Tonight's dinner, thanks to a fellow homeschool mom who posted it earlier this week on Facebook:

Sweet Potato and Lentil Soup

2 medium sweet potatoes, about 12 oz each, peeled & cut into 1/2" chunks
2 large stalks celery, chopped
1 cup onion, chopped
2 garlic cloves, minced
1 T curry powder
1 T grated, peeled, fresh ginger
2 t ground cumin
1 t ground coriander
1 t ground white pepper
1/8 t ground red pepper
1 (16 oz) pkg brown lentils
2 (14.5) oz vegetable or non-fat chicken broth
6 c water
1# ground sausage (optional)
nonfat plain yogurt and lime wedges (optional)


In stock pot or non-reactive dutch oven wiped or sprayed with olive oil, over medium heat until hot, add sweet potatoes, celery, and onion. Cook until tender, about 10 minutes, stirring occasionally. Add garlic, curry powder, ginger, cumin, coriander, and ground peppers. Stirring, cook one minute. While vegetables are cooking, rinse lentils with cold water and discard any stones or shriveled lentils. To vegetables in stock pot, add lentils, broth, and water. Bring to a boil. Reduce heat to simmer. Simmer 25 minutes or until lentils are tender. Serve with yogurt and lime wedge. Yield: approx. 14 (1 1/3 c servings) ~ 1 gm fat per 1 1/3 c

Note: I didn't use sausage. I also didn't use non-fat broth or yogurt.