There’s nothing more warming on a crisp fall day than a hearty soup. This potage has great depth of flavour and does not require puréeing – the red lentils dissolve with cooking and negate the need to do so. Change up the seasonings and root vegetables as you see fit each time you make it.
Ingredients
- 2 cloves garlic, minced
- 2 tsp curry powder
- 2 tsp onion powder
- 1 tsp ground turmeric
- 1/2 tsp dried thyme
- 1/4 tsp freshly ground black pepper, plus more if needed
- 2 tbsp extra virgin olive oil or avocado oil
- 2 leeks, white and light green parts only, or 2 small onions, diced
- 3 carrots, sliced
- 2 stalks celery, sliced
- 1 tbsp tomato paste
- 8 cups chicken or vegetable broth or water (or a combination of broth and water)
- 2 bay leaves
- 1 cup yellow split peas, rinsed and picked over
- 1/2 cup split red lentils, rinsed and picked over
- 1 large sweet potato, diced
- 1 1/2 tsp salt, plus more if needed
- 1/4 cup plain yogurt (optional)
- 2 green onions, thinly sliced (optional)
Instructions
In a small bowl, combine the garlic, curry powder, onion powder, turmeric, thyme and pepper; set aside. In a large pot over medium heat, add the oil. Add the leeks and cook, stirring occasionally until soft, about 5 minutes. Add the carrots and celery and cook, stirring occasionally, for 5 minutes. Add the garlic mixture and stir for one minute. Add the tomato paste and cook, stirring continuously, for 2 minutes. Stir in the broth and bay leaves. Bring to a boil.
Stir in the peas and lentils and bring back to a boil. Reduce the heat, partially cover the pot, and simmer, stirring occasionally and scraping the bottom of the pot to prevent scorching, until the peas are soft, about one hour. Add the sweet potato and salt (and a bit of water or broth if the soup is thicker than desired) and cook, stirring occasionally, until the sweet potato is soft, about 20 minutes. Serve with a dollop of yogurt and sprinkling of green onions, if desired.
