RESIDENT RECIPE MOROCCAN SWEET POTATO AND LENTIL SOUP Prep: 15 Minutes Cook: 40 Minutes Ready in: 55 Minutes INGREDIENTS • 3 Tbsp olive oil • 1 1/2 cups chopped yellow onion • 1 large carrot, diced (1/2 cup) • 3 cloves garlic, minced (1 Tbsp) • 2 tsp peeled and minced fresh ginger • 2 tsp ground cumin • 1 tsp ground coriander • 1 tsp turmeric • 1 tsp paprika • 1 tsp ground cinnamon • 6 cups low-sodium vegetable broth, then more if desired • 1 (14.5 oz) can petite diced tomatoes • 1 (16 oz) large sweet potato, peeled and diced into 1/2inch cubes (3 cups) • 1 cup brown lentils, picked over and rinsed • Salt to taste • 1/2 cup chopped fresh cilantro INSTRUCTIONS 1. Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add onion and carrot and saute for 4 minutes. Add garlic and ginger and saute for 1 minute longer. Add remaining 1 Tbsp olive oil, cumin, coriander, turmeric, paprika and cinnamon. 2. Saute for 1 minute. Stir in vegetable broth, tomatoes, sweet potatoes and lentils. Season with salt to taste. RECIPE BY COOKING CLASSY Bring to a light boil then reduce heat to medium-low, cover pot and allow to simmer, stirring occasionally until sweet potatoes are soft and lentils are tender, about 25 - 30 minutes. 3. Thin with up to 1 more cup of broth if desired. Stir in half of the cilantro then serve with remaining cilantro. Greet Newcastle & Newport Hills 31
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