I have this problem where I hate being hot in the summer and I hate being cold in the winter. If it weren't for spring and fall, I'd be miserable year-round. Thank you, spring and fall. Keep being you.
Boston is a cold and windy city during the winter months. This is no secret, and I knew the challenges that were before me when I decided to move here.
I bought heavy duty snow boots, big fluffy ear muffs, a down coat, wool socks, and lots of scarves. Consider it my cold city survival kit. It helps on the surface. I can actually bear to go outside for more than a few seconds.
When I come inside, however, it is this soup that warms me to my core and restores order in my universe.
So, let me first tell you guys about my mom. She's a great lady. Really supportive and all that jazz. But when she asked me what I was cooking, and I told her "Sweet Potato Lentil Soup!" She responded, without missing a beat:
"Ewwwww what! Lol...Can't even imagine lentils with sweet potatoes." That's verbatim. 5 w's in her "ew."
Please don't be like my mother. Try this soup, it's SO good. (And good for you!)
A bit of chili powder and generous amounts of cracked black pepper give a little extra spice in the back of your throat, while sweet potatoes and toasted coconut adds sweetness and depth. A dollop of Greek yogurt and fresh ginger root give this soup tang and body. Sweet and spicy: yet another match made in heaven.
It's all quite simple really. We start by preparing our vegetables. Diced onion and celery, peeled and diced sweet potatoes.
The veggies go into a pot with melted butter to soften. Season with salt and pepper.
Add in a clove of garlic and a generous amount of grated ginger. Chili powder is stirred into the vegetables along with a whole bag lentils.
Then the liquids go in--chicken or vegetable stock and water. Let the soup simmer away until the potatoes are soft and the lentils are tender.
In the meantime, coconut flakes get toasted in a 350 degree oven until slightly browned and crispy on the edges. Amazing!
To serve, ladle the soup into big bowls and add a dollop of plain non-fat Greek yogurt. Swirl the yogurt into the soup and sprinkle coconut flakes on top! This meal is so filling and comforting, and the flavors are out of this world.
