 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A rich, thick and hearty soup not only feeds the body, it warms the soul. While it looks and tastes like it took hours to make, it's ready in minutes! Ingredients:
1 tbsp (15 ml) butter |
1 cup (250 ml) chopped onion |
1 cup (250 ml) thinly sliced celery (or baby spinach leaves, if desired) |
4 cups (1 l) peeled, diced sweet potato (about 2) |
1/2 tsp (2 ml) ground cumin |
4 cups (1 l) reduced-sodium chicken broth |
19 oz (540 ml) can lentils, drained and rinsed |
1 cup (250 ml) shredded canadian gouda, divided |
salt and pepper to taste |
1/2 cup (250 ml) grape tomatoes, quartered |
Directions:
1. In a pot, melt butter over medium-high heat. Add onions and celery and saute for 3 minutes or until softened. Stir in sweet potatoes and cumin and saute for 2 minutes. Add broth and bring to a boil. Reduce heat and simmer, covered for 8 to 10 minutes or until potatoes are tender.
2. In a blender, in batches, or with an immersion blender, puree soup until smooth. Return to pot if using blender. Stir in lentils; cook on medium heat for 2 minutes or until heated through.
3. Remove from heat and stir in half of the Gouda (and all of the spinach leaves if you chose not to use celery).
4. Season to taste with salt and pepper. Ladle soup into bowls and sprinkle each serving with remaining Gouda and tomatoes.
5. Another tasty option is to prepare a Gouda & Lentil Salad. Combine diced Canadian Gouda, canned lentils, corn, grape tomatoes and green onions. Dress with lemon juice, olive oil, minced garlic, oregano and season to taste with salt and pepper. Serve over a bed of mixed greens. Sooo Gouda for you!
|
|