MEMBER RECIPE

Sweet Potato Lentil Soup Recipe

Difficulty: Medium | Total Time: 1 1/2 hour | Active Time: | Makes: 6 servings

This is my favorite recipe for lentil soup. It’s unlike any other lentil soup i’ve ever had: incredibly delicious, hearty, a little bit sweet, great flavor. The recipe is adapted from the one in Thomas Keller’s Ad Hoc At Home, with changes to make it quicker & easier.

INGREDIENTS
  • 8 oz. applewood smoked bacon, cut into 1/2 inch pieces
  • 3 T canola oil
  • 2 cups carrots, diced
  • 2 cups leeks, coarsely chopped
  • 1 tsp yellow curry powder
  • 1 1/2 lbs. sweet potatoes, peeled & cut into 1/2 inch cubes
  • sachet of 1 bay leaf, 10 peppercorns, 3 peeled/smashed garlic cloves, 3 sprigs of thyme
  • 2 cups french green lentils
  • 8 cups chicken stock
  • 1-2 tbsp red wine vinegar
  • pepper & salt to taste
  • cilantro
  • sour cream (optional)
INSTRUCTIONS
  1. Fry bacon in canola oil over low heat for 20-25 mins until browned but not crisp. Remove bacon from fat and set aside.
  2. Saute carrots, leeks and curry powder in the bacon fat, season with salt, reduce heat to low, cover and cook for 30-35 mins until tender.
  3. Add potatoes, lentils, sachet, stock to the vegetable mixture and simmer 30-40 minutes until lentils are tender.
  4. Add vinegar, salt and pepper to taste. Serve with bacon & cilantro garnish, sour cream optional.

Member recipes are not tested by the CHOW food team.