It’s not really winter anymore and was insanely warm out today, but since I’m having an inexplicably difficult time digesting solid foods right now I decided to make this filling soup with red lentils, leftover roasted sweet potatoes, and peanut butter.
1/2 medium onion, chopped
4 cloves garlic, crushed
1 c. red lentils
4 c. water
2 medium tomatoes, diced
1 large roasted sweet potato, cubed
1/2 c. peanut butter mixed in 1 c. boiling water
2 T thai red curry paste
1 t cinnamon
3 large carrots, chopped
1/2 large green bell pepper, chopped
4 leaves kale, chopped
salt (lots) and pepper (lots) to taste
Saute onions and garlic in olive oil over medium heat. When onions are clear, add water, lentils, and tomatoes, then add Thai red curry paste, cinnamon and salt and pepper. Bring to boil, then reduce to simmer and let cook around 20-25 minutes or until lentils begin falling apart. Add sweet potato and peanut butter (in water) and continue to cook on low for 5 minutes, then if you want a smooth base for the soup (i did) use an immersion blender to blend everything together. Add carrots, bell pepper, and kale and simmer until vegetables are the desired level of cooked, then add salt if needed and serve.