presenting the second recipe ever shared on my blog:
i'm not much of a foodie, but i love this soup
and actually made it twice during march break.
i even shared the soup with family and friends...
so now i share it with you!
this was tweaked from a recipe learned at a
president's choice "what's for dinner?" class:
ingredients
1 tbsp - olive oil
1 onion, diced
1 red pepper, diced
1 carrot, chopped
2 cloves of garlic, minced
1 can whole tomatoes (796 ml)
900 ml of chicken/vegetable broth
1 cup of dry lentils, rinsed
1 sweet potato, cubed
1 tsp coriander
sprinkle of rosemary
1/4 tsp of black pepper
method
in large saucepan, heat oil over medium.
cook onion, pepper, carrot and garlic for 5 minutes.
stir in tomatoes and juices, broth, lentils, sweet potato,
coriander, rosemary and pepper.
bring to boil, stirring occasionally.
reduce heat to low and simmer for 20 to 25 minutes
or until vegetables are tender.
remove from heat.
using an immersion blender, puree soup until partially smooth.
serve with a dollop of sour cream,
and crackers or fresh bread.
~
let me know what you think if you give this recipe a try...
enjoy it on these last days of winter.
it made a delicious lunch on this cold windy day...
