Orange Lentil 

Ingredients :
(serves 4)
2 tbsp. olive oil
1 large onion, roughly chopped
2 garlic cloves, crushed
1 tsp. ground coriander
2 tsp. ground cumin
1/4 habanero pepper
1/4 tsp. chilli powder or to taste for spiciness
1 lb. orange sweet potatoes, peeled & diced
1 butternut squash, peeled & diced
1 1/4 lbs. carrots, peeled & sliced
6 cups chicken stock
8 oz. cooked lentils, drained & rinsed
juice from 1/2 of a small orange

Directions:

• Heat oil in a large saucepan over medium-high heat.
• Add onion and garlic. Cook, stirring often, for 3 minutes.
• Stir in coriander, cumin, chili powder and habanero pepper.
• Cook, stirring, for 1 minute.
• Add sweet potato, squash and carrots.
• Cook, stirring often, for 5 minutes.
• Add stock. Cover.
• Bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
• Add lentils to soup and simmer, covered, for 10 minutes or until lentils, sweet potatoes and squash are tender.
• Blend soup, in batches, for desired smoothness.
• Return to saucepan over medium-low heat.
• Season with salt and pepper.
• Stir in orange juice.
• Heat, stirring, until hot (do not boil).
• Ladle into bowls.
• Top with croutons, if desired.
• Sprinkle with pepper.
• Serve.

Appeared in print on 10.15.08.