bbq lentil and baked sweet potato soup

soup is hands down my favorite food, so i’m always coming up with new ways to brew up a pot of something tasty.  i used to be big on puréed soups, but lately – perhaps out of sheer laziness – i tend to prefer something chunkier.  whenever i get a chance i bake a few sweet potatoes and set them aside for later.  when they cool they are easy to peel and toss the chunks into a hardy stew.

paired with lentils and subtle hints of barbecue, this is a sweet and smokey concoction that definitely satisfies.

bbq lentil and baked sweet potato soup
about 1 1/2 lbs sweet potatoes
3 tbsp olive oil
1/2 a medium onion – chopped
2 cloves garlic – minced
2 tbsp minced fresh ginger
1/2 tsp salt
1/2 tsp cumin
2 c veggie broth
2 c water
1 c dried lentils
2 tbsp brown sugar
1/4 tsp liquid smoke

bake the sweet potatoes ahead of time.  i used traditional light yellow-fleshed sweet potatoes, not the orange-fleshed variety usually called yams.  but you can use either one you’d like since the taste is very similar.

poke each potato with a knife or fork and line them up on a baking sheet.  i like to add about 1/2 cup water to the bottom of the pan to help them stay moist.  cook at 350F for about 30 minutes, then flip over and add another 1/2 cup water and bake another 30 minutes.  by then they should be soft if poked with a knife, but if not cook a bit longer.

once they are cooked let them sit and cool off thoroughly before handling.  their skins should easily peal off.  crush up any chunks with a fork or potato masher and set aside for later.

to start off the soup heat up the olive oil in a medium pot over moderate heat.  throw in the onion, garlic and ginger and cook for about 3-4 minutes, or until the onions are translucent.  while they are frying up throw in the salt and cumin as well.

then add the veggie broth and only 1 cup of water.  add in the dry lentils and cover.  the lentils take barely any time to cook, once it’s at a simmer they will be soft in less than 10 minutes.

toss in the sweet potato pulp and the rest of the water, along with the brown sugar and liquid smoke to finish off that barbecue flavor.  add salt to taste depending on the broth you used.

top with some crushed black pepper and a few croutons, and enjoy!

yields 4-6 servings

Comments

13 Responses to “bbq lentil and baked sweet potato soup”
  1. Rose says:

    This looks and sounds absolutely delicious…thanks for the recipe, it’s going on my list to make as soon as possible.

    As usual, your photos are stunning.

  2. Nora says:

    that looks great! I’m still a creamy soup lover though. Maybe I could puree this! haha

  3. tabitha says:

    how much of the dry lentils do you add? its missing from the ingredients

  4. t says:

    Yummy flavor combo! This looks so perfect for winter.

  5. Oh I love soups so much! I can make them out of pretty much anything on hand which means I’m spared from a trip to the store, they always taste delicious and they satisfy like none other. YUM! This soup looks so thick and hearty, I love it.

  6. That looks just the treat! Yum.

  7. Jen says:

    this is genius!

  8. mary says:

    i made this last night and it was a huge hit! i made kale chips to go with for some crunch. will definitely make again, thanks for all your great recipes!!

  9. I love lentils. Skinny Fat Kid loves sweet potatoes. This sounds perfect!!

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