Moroccan Lentil Soup with Sweet Potato

I added bits of sweet potato and chipotle chile flakes to lend some sweetness and spice to the traditional Turkish lentil soup I grew up eating. It’s just what I crave on a chilly autumn afternoon, and it’s filling enough to be a meal on its own or equally nice as an appetizer.

Reprinted with permission from the publisher, HarperCollins, from Relish by Daphne Oz. Copyright 2013.

Moroccan Lentil Soup with Sweet Potato

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    2 tablespoons olive oil 2 cups dried red lentils
    2 medium carrots, peeled and cut into 1/8-inch rounds (about 3/4 cup) 1/2 medium sweet potato, peeled and cut into small dice (about 1/4 cups)
    2 medium celery stalks, cut into small dice (about 3/4 cup) 7 cups water or vegetable or chicken stock
    1 medium yellow onion, cut into small dice (about 1 cup) 1 cup dry white wine or 1 additional cup water/stock
    pinch of iodized or sea salt 2 bay leaves
    1/2 teaspoon chipotle pepper flakes or dried chile flakes fresh-cracked black pepper
    1/2 teaspoon ground cumin fresh chopped parsley for garnish
    1/4 teaspoon ground cinnamon 4 medjool dates, pitted and chopped, for garnish
    1/2 teaspoon dried oregano 1 lemon, cut into wedges, for garnish
    3 garlic cloves, coarsely chopped


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    • 1

      Heat the oil in a medium soup pot over medium heat. Add the carrots and celery and sauté until softened, about 4 minutes. Add the onion, salt, pepper flakes, cumin, cinnamon, and oregano and sauté 3 minutes. Add the garlic and sauté until fragrant, 1 to 2 minutes, stirring constantly to prevent burning.

    • 2

      Add the lentils, sweet potato, water, wine, and bay leaves and bring to a boil. Reduce the heat to medium low and simmer, partly covered, stirring occasionally, for 20 to 30 minutes, or until the soup is creamy and the lentils and sweet potato are cooked through. As the soup cooks, skim any foam that rises to the top and discard.

    • 3

      Season to taste with salt and pepper. Remove the bay leaves. Garnish with chopped parsley, dates, and a squeeze of fresh lemon before serving.

    • 4

      To add a boost of green and tons of healthy antioxidants, stir in two cups kale, cut into ribbons (chiffonade), 10 minutes before you’re done cooking, or two cups fresh baby spinach just before serving.

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