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Fall is Soup Season so try Orange Lentil!

Orange Lentil 

Fall is Soup Season so try 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.

  • Fall is Soup Season so try Orange Lentil!

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I made this for Yule 2010 and it turned out great! I'm glad it was online so I could share …

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ummmy!

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