Ingredients
- By Greta Podleski
- Ingredients
- 1 1 1 tbsp olive oil
- 1 1 1 cup each diced onions, diced celery and diced red bell peppers
- 1 1 1 tsp minced garlic
- 1 1 1 cup peeled, cubed sweet potatoes (small cubes)
- 2 2 2 tsp each chili powder and ground cumin
- 1 1 1 tsp each ground coriander and dried oregano
- 1/2 1/2 1/2 tsp ground cinnamon
- 3 3 3 cups reduced-sodium vegetable broth
- 1 1 1 can (398 mL) fire-roasted tomatoes, undrained
- 3 3 3 tbsp smoky barbecue sauce (store bought or homemade)*
- 1/2 1/2 1/2 tsp each sea salt and freshly ground black pepper
- 1 1 1 can (540 mL) lentils, drained and rinsed
- 2 to 3 2 to 3 3 tbsp minced fresh cilantro
- Diced avocados (for vegan) and/or Greek yogurt or sour cream for topping, optional
- Preparation
- Try using carrots or butternut squash instead of sweet potatoes.
- Top with grated cheddar or Monterey Jack cheese before serving.
- 7 Makes 7 cups of soup
Preparation
Step 1
Heat olive oil in a large soup pot over medium heat. Add onions, celery, bell peppers and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
Add sweet potatoes, chili powder, cumin, coriander, oregano and cinnamon. Mix well. Add broth, tomatoes with liquid, barbecue sauce, salt and pepper. Bring soup to a boil. Reduced heat to low, cover and simmer for 20 minutes. Stir in lentils and simmer for 5 more minutes.
Remove soup from heat. Using an immersion blender, purée about half the soup using quick pulses, so it’s still a bit lumpy but appears thicker (see photo). Serve with diced avocados or Greek yogurt/sour cream dollop (for non-vegan).
Recipe notes:
*Make sure your barbecue sauce is gluten-free and/or vegan if that’s important to you. There are lots of options on store shelves, so this shouldn’t be a problem.