One of my childhood friends was in Washington DC recently, and we had the chance to get together one evening and catch up. At some point, we got to talking about food, and she made a comment which went something along the lines of “who doesn’t like a lentil soup?” We had a great time talking about both the past and the future, but for some reason her comment about lentil soup has stuck in my head. It may be a bit too warm where you are to try this rich soup now, but don’t worry, the days are getting shorter and the air will be cold before we know it. The recipe comes from Dr. Joel Fuhrman’s website.
Lentil and Sweet Potato Soup
Serves 8
Ingredients
8 cups water
2 cups carrot juice, fresh or bottled (I used bottled)
2 15 oz cans diced tomatoes (no salt added)
2 tb. Mrs. Dash no salt seasoning
2 medium red onions, chopped
3 stalks celery, chopped
2 carrots, chopped
6 garlic cloves, minced
1 tb. dried oregano
1 1/2 tsp. dried basil
1 tsp. ground coriander
1 tsp. dried thyme
1 lb. dried green lentils, rinsed
1 red bell pepper, chopped
1/2 green bell pepper, chopped
2 small zucchini, chopped
1 sweet potato, diced
1 5 oz. bag spinach
3 tb. basalmic vinegar
3/4 cup raw cashews (Trader Joe’s)
Preparation
Place all ingredients except sweet potato, spinach, vinegar and cashews in a large soup pot. Bring to a simmer and cook for 45 minutes. Add sweet potato and simmer for an additional 15 minutes, or until sweet potato is tender. Remove from heat and add spinach. Stir occasionally until spinach has wilted. Add vinegar, stir. Place 2 cups or more of soup and raw cashews in a high power blender (I use Vitamix) and blend until very smooth. Add back into soup, stir, and serve.
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