The Fast Diet Cookbook for Weight Loss by Mendocino Press

Author:Mendocino Press
Language: eng
Format: epub
Publisher: Callisto Media Inc.

Roast Sweet Potato and Red Lentil Soup

SERVES 8

192 CALORIES PER SERVING

You can prepare this soup without roasting the sweet potato, but you will not get as much rich flavor and texture. If you wish to use raw sweet potato, dice it finely and add it with the diced carrots.

4 CUPS SWEET POTATOES, PEELED AND DICED

3 TEASPOONS OLIVE OIL

1 SMALL SWEET ONION, PEELED AND FINELY DICED

3 CELERY STALKS, THINLY SLICED

2 TEASPOONS MINCED GARLIC

½ JALAPEÑO CHILE PEPPER, SEEDED AND MINCED

2 MEDIUM CARROTS, PEELED AND DICED

1 TABLESPOON CUMIN

1 TEASPOON CORIANDER

½ TEASPOON GROUND TURMERIC

6 CUPS CHICKEN STOCK

¾ CUP COOKED RED LENTILS

½ CUP NONFAT GREEK YOGURT

1. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

2. In a medium bowl, toss the sweet potatoes and 1½ teaspoons of the olive oil until the vegetables are well coated.

3. Spread the sweet potatoes in one even layer on the prepared baking sheet and roast until tender, about 35 minutes.

4. Remove from the oven and let cool for about 10 minutes.

5. In a medium bowl, mash the sweet potatoes and set aside.

6. In a large saucepan over medium-high heat, add the remaining 1½ teaspoons of olive oil, and sauté the onion, celery, garlic, and jalapeño until softened, about 4 minutes.

7. Add the carrots, cumin, coriander, turmeric, chicken stock, and lentils, stir, and bring to a boil.

8. Reduce the heat to medium-low and simmer until the vegetables are softened, about 20 minutes.

9. Add the mashed sweet potato, stir to incorporate, increase the heat to medium, and cook for 10 minutes.

10. Serve the soup hot, topped with a dollop of yogurt.

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