Red Lentil, Sweet Potato-Tomato Soup

This lovely bowl of chunky red lentil-sweet potato-tomato soup (or stew) brightened up our day today. It certainly isn't a fancy soup, but it is delicious. I have decided to write down the ingredients so we can replicate it again another sort of bleak pre-winter day such as we have here today.

INGREDIENTS:

1 large yellow onion, chopped

1/2 red bell pepper, chopped

2 garlic cloves, minced

1 cup red lentils

1 long, large sweet potato, peeled and chopped

1 cup of broccoli florets

8 cups hot broth made with Golden Bouillion cupcakes (2)

Chickn-like seasoning (to taste-- about 2 teaspoons for me)

28 ml diced stewed tomatoes

METHOD:

NOTE: In the delicious recipe above, I use two homemade items, Golden Bouillion 'cupcakes' and Chick-n-like seasoning-- You can make these in advance, or just use your own liquid broth and seasonings that you would traditionally use with a chicken soup recipe. I use each of these items in most of the soups that I make so it is nice to have them on hand, I know what the exact ingredients are (you can skip any allergens), and I personally only use organic ingredients (some home-grown herbs) and save a fortune over the usual store-bought concoctions. Links are provided in the recipe above.

1. If using the Instant Pot, set on Saute setting and let heat for a couple of minutes. Add the onions and red bell pepper and keep it moving with a spoon. Add a bit of the broth to keep it from burning.

2. Add in minced garlic cloves and a small portion of the hot broth, stirring to prevent burning. The BrainDoc, Ayesha Sherzai, who is also a great plant-based chef, says that if the garlic burns it makes the whole dish bitter and it will need to be thrown out. So I am quite determined not to have that happen. Add a little more broth to keep it from burning, and stir until the onion is fragrant and caramelized.

3. Add in the sweet potato bits and the broccoli florets. Sprinkle on the chicken-like seasoning.

4.Add in all but 1 cup of the remaining hot broth. Simmer for another 15-30 minutes.

5. Stir occasionally to make sure no burning or sticking takes place.

6. Let everything cook away. It will end up being a bit of a 'stew'-- or at least ours did.

7. Add the can of tomatoes and stir them in.

8. I made this a low sodium soup. You may add salt and black pepper at the end. A few twists of a lemon is also very nice.

Enjoy!

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