Red Lentil Soup

I'm not usually a lady who really goes in for soups, not unless I already am familiar with them or they've really got something going for them. Which is why I love living with my sister. She'll be brave and go for things I normally wouldn't try, like this lovely, homey lentil soup from The Sprouted Kitchen Cookbook. I'm usually afraid of making soups for dinner because I feel that sometimes soup isn't substantial enough on its own, but trust me: this one delivers. Plus, it's healthy! Yay!

I love lentils as a general rule; their earthiness lends real depth and gravity that is fantastic when combined with more robust flavors. You get a lot of that here with the sweet potato, the paprika and the broth. It all combines into a lovely, deeply satisfying soup. I highly suggest serving it with yogurt and flatbread as a garnish. Perfect for a weeknight and reheats beautifully.

Red Lentil Soup (From Sprouted Kitchen)

You'll need to bake your sweet potato ahead of time. Prick it with a fork, wrap in foil, and roast in the oven for 45 minutes, or until very tender.

2 tablespoons extra-virgin olive oil
1 Spanish onion, coarsely diced
Sea salt and freshly ground pepper
3 celery stalks, diced
2 cups dried red lentils, rinsed and picked over
2 teaspoons smoked paprika
1 tablespoon ground cumin
4 cups low-sodium vegetable or chicken broth
1 small sweet potato (baked)
1/2 cup chopped fresh cilantro
Juice of 1 small lemon or lime
Whole-milk Greek yogurt, for garnish

Heat the olive oil in a large pot over medium heat. Add the onion and a big pinch of salt, stir, and cook until the onion is translucent, 5 to 8 minutes. Add the celery, stir, and cook until just softened, about another 5 minutes.

Add the lentils, paprika, cumin, and broth. Bring everything to a boil, then turn the heat back down,  not a simmer. Cover and simmer, stirring occasionally, until the lentils are soft but not falling apart, about 15 minutes.

Peel the baked sweet potato and add the flesh and liquid smoke (if using), to the lentils. Using a blender, puree the soup until it is blended but still has some texture. Taste and add more salt and pepper, if desired. Stir in half of the cilantro and the lemon juice.

To serve, garnish with a dollop of Greek yogurt, a pinch of the remaining cilantro, and the bacon (if using). Serve hot.