And so continues the sweet potato obsession I started yesterday.
I don't know what it is about that orange potato, but I be lovin' it right now.
The other night I was scouring my cabinets for something to eat. Times are tough here at the Adamson house, but I managed to pull off a delicious recipe I think you will enjoy.
It's meatless if you are into that. And it was vegan...until I stirred in some sour cream when I put it in my bowl. So basically it is vegan...just don't do that. Or do do that. It was delicious. Sour cream makes everything delicious. But that's neither here nor there. Whatever. I'm rambling.
Lentil Qunioa Sweet Potato Soup
1 T. olive oil
1 onion, diced
1 red bell pepper, diced
1 large sweet potato, diced
2 garlic cloves, minced
1 C. lentils
1/2 C. quinoa, uncooked
8 C. vegetable broth (2 boxes)
Cumin, salt, pepper, onion powder, cayenne and smoked paprika to taste
In a large pot, heat the oil and cook the diced onion, pepper and garlic until soft. Add in the sweet potato. Add in the vegetable broth, lentils and quinoa. Spice to your liking.
Bring the soup to a boil. Then reduce the heat to a simmer. Cook for 45-50 minutes, or until the sweet potato pieces are soft and the lentils are cooked completely. If the broth cooks out and the soup gets too thick, add in a cup of water to thin it out.
Before serving, use an immersion blender to blend the soup a bit. This will make it thick and creamy. If you don't have an immersion blender, just blend a cup in a regular blender and add it back into the pot.
Put in a bowl and top with sour cream or plain Greek yogurt. If you're going for the vegan way, just eat as is.
Super tasty. Super easy. You could even throw everything into the crock pot and forget about it.
Hope you guys are having a fantastic weekend. I've been watching the Olympics like it's going outta style. I mean it is not going to come on again for the next four years. The upside to that is I will forget how un-athletic I am until 2016. #priorities