1) Spending hours upon hours outside in the gorgeous spring-like weather.
2) Purging my google reader of blogs I feel guilty for not reading.
3) Making classic dishes I often forget are in my arsenal.
The last of these means I have a recipe to share! (um, it's been forever since I've posted a recipe.) One today and another later, perhaps. Whenever I make these two dishes I forget to take pictures, so I put off blogging about them, and then I realized today it was silly to wait any longer. A) these foods do not photograph well, and B) I may never remember. So because it's still winter (despite what the DC forecast may say), here is a soup for you. A hearty, vegan soup you will adore. I mean this earnestly because everyone in our family goes wild for this soup, including Sam, which is a tall order when it comes to vegan recipes. And as most soups do, it only gets better over time, so you can look forward to the leftovers this ginormous batch will yield.
Curried Lentil Sweet Potato* Soup
Adapted from Kayla Jones
1 large onion, diced
7 cloves garlic, minced
1/4 cup ginger, freshly grated
2 T curry powder
1 c carrots, diced
1 c red bell pepper, diced
5 c sweet potato, diced
2 cans coconut milk
2 c brown lentils, rinsed
6 c vegetable stock
1 t salt
1 lime, juiced
Saute onion, garlic, and ginger until onion starts to become translucent. Add the remaining ingredients, except lime juice, and bring to a boil. Reduce heat and simmer for at least 45 minutes, or up to a few hours, until the soup has become very thick and stew like. Add lime juice right before serving. Garnish with cilantro, if desired.
(*also, you may note this recipe seems to go against what I said in my previous post about sweet potatoes. I guess they aren't really spotlight-hoggers in this soup, so I can get on board with it. What can I say? I'm a complicated woman.)