Sweet Potato Lentil Split Pea Soup: beautiful flavors and amazing combination of ingredients make this soup the perfect comforting meal on a cold winter day.
There are times that I have to step out of my comfort zone, push aside the baking and get cooking supper. And tonight, pasta is not on the menu. Sweet Potato Lentil Split Pea Soup is the special.
Loreto is the one who makes the soups in our kitchen. Every kind: Asian inspired, Italian, healthy or hearty. He is so good at that, so why do I have to take his job that he does so well? Because sometimes life gets busy and to ask him to cook a soup from scratch after he’s come back home from work is not an option. I will cook supper. But I’m not making pasta tonight, I’m stepping into his zone and making a lovely soup using up the great organic ingredients we have in the fridge and pantry, specifically sweet potato lentil combination, and a whole lot of love.
Such amazing ingredients: sweet potato lentil mix along with yellow split peas, cabbage, potatoes, carrots, and a mix of herbs and spices, all blended in an organic vegetable broth and cooked for a few hours till their flavors are enhanced and beautifully combined. What propelled the start of this soup was my love for sweet potato, that I began to eat and appreciate, here in Canada. I had never had one in my 40 some years of life in Italy, can you believe it? I think now I made up for all the past years 🙂 . Anyway, the next step was to scroll recipes on Pinterest in search of a good use of sweet potato in soups, but couldn’t find anything appealing, so I searched for lentils and that is when a beautiful picture from Pinch of Yum (that we follow and like) grabbed my attention. It was called The Best Detox Crockpot Lentil Soup and I decided to use that as a base to adapt to the ingredients I had and wanted to incorporate. Just one last step before getting started. A call to Loreto at work to ask for suggestions about what spices I could use to flavor the soup. It is no coincidence that he is the “spices” part of our food blogging duo 🙂 . We have a nice herb mix Loreto’s mom did (parsley, thyme, rosemary, sage, oregano, basil from their garden), plus Loreto suggested to add turmeric and a bay leaf. And it proved to be a winner!
Well, suggesting the spices was not the only input Loreto gave me. You could say he made this soup while on the phone with me, guiding me through the steps, and I mean the order in which to add the ingredients in the pot. I did not want to add all the different ingredients at once, add the broth and let it cook. I knew that a great start involves sauteing garlic and onion in e.v.o. oil, but what next? Which ones comes first and which last? It looks like the shredded carrots, sweet potatoes and potatoes chunks are next, I let them cook for a few minutes stirring frequently, then in goes the lentils and yellow split peas, another good stir and the herbs and spices join next with the bay leaf, salt and pepper. I already love what I see and the smell that comes from the pot, amazing. I wanted to document the steps, so I took the pictures above to show you. At this point, when all the ingredients are in and had a chance to “get to know each other”, I add the vegetable broth. A nice stir and it is ready to be covered and start simmering and slow cooking. I check on it, once in a while, stirring and admiring my creation. In two hours it is done, and it looks great!
The sweetness and softness of the sweet potatoes were the perfect match for the rustic texture and flavor of the lentils and split peas. All the other components played a co star role, in a miscellany of gusto. I decided not to puree it, not even half, but savor all the different consistencies blended together. And it was the right choice. Healthy and delightful, it was the perfect dinner on a cold winter night.
Loreto had 2 bowls, that is how much he enjoyed it. For me, it was a wonderful soup, and I could not believe I had made it, albeit under guidance. He called this Sweet Potato Lentil Soup, a bowl of bliss. I guess I’ll be making more soups in the near future 🙂 .
We found a comprehensive blog post on “Everything You Want To Know About How to Cook Lentils: The Ultimate Guide”, here. Hope you can find it useful.
Song of the day: “Weighty Ghost”, by Wintersleep, that Loreto plays so well on the guitar.Print
- 1 1/2 cups cubed sweet potatoes
- 2 medium red potatoes cubed
- 1/2 cup red lentils
- 1/3 cup yellow spit peas
- 1/2 cup shredded carrots
- 1/2 large white onion diced
- 1 cup shredded savoy cabbage
- 1 tsp mix of dried herbs
- 1 tsp ground turmeric
- 1 bay leaf
- 2 cloves garlic crushed
- salt and pepper to taste
- 5 tbsp olive oil
- 6 cups vegetable stock
- In a heavy large soup pot heat oil, on medium to high heat.
- Toss in garlic and onion and saute for 1 minute.
- Add in shredded carrots, sweet potato, and potatoes and stir frequently for about 2 minutes.
- Sprinkle in lentils and spit peas and mix well.
- Dust in herbs, turmeric, bay leaf and some salt and pepper, blend.
- Pour in vegetable stock and stir.
- Cover and turn heat to a low temperature.Stir occasionally.
- Cook for 2 hours.
- Place in bowls and serve.
- Serving Size: 4 servings
Ricetta in Italiano:Print
- 1 tazza e 1/2 di patata dolce americana, tagliata a cubetti
- 2 patate medie, tagliate a cubetti
- 1/2 tazza di lenticchie rosse, secche
- 1/3 tazza di piselli gialli, secchi (opzionale se non si trovano)
- 1/2 tazza di carote grattigiate
- 1/2 cipolla bianca, tagliata a dadini
- 1 tazza di verza, sminuzzata
- 1 cucchiaino di mix di erbe secche (origano, salvia, rosmarino, basilico, prezzemolo)
- 1 cucchiaino di curcuma
- 1 foglia di alloro
- 2 spicchi d’aglio, tritati
- Sale e pepe q.b.
- 5 cucchiai di olio d’oliva
- 6 tazze di brodo vegetale
- In una pentola grande, a fuoco medio-alto, riscaldate l’olio d’oliva.
- Aggiungete aglio e cipolla tritati e fate soffriggere per 1 minuto.
- Aggiungete poi le carote tagliuzzate, le patate dolci e le patate e cuocete per circa 2 minuti, mescolando di tanto in tanto.
- Aggiungete ora le lenticchie e i piselli gialli e mescolate bene.
- Unite poi le erbe, la curcuma, la foglia di alloro e un pizzico di sale e pepe.
- Versarte il brodo vegetale e mescolate.
- Coprite e fate cuocere a fuoco basso, mescolando di tanto in tanto, per circa 2 ore.
- Versate nelle ciotole e servite.
- Serving Size: per 4 persone
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