Ingredients
- 1/2 cup dried lentils, soaked
- 1 medium sweet potatoes, cubed
- 1 medium red onion, diced
- 4 garlic cloves, minced
- 2 carrots, thinly sliced
- 4 cups vegetable broth (if you are not a vegetarian you can use chicken broth)
- 1/4 cup red wine (dry)
- 1/2 tablespoon fennel seeds
- 2 teaspoons cumin
- 2 teaspoons ground cinnamon
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne pepper (or adjust)
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
- Greek yogurt (non-fat plain)
How to Make
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Step 1: Soak the lentils in roughly 1 cup of cold water or green tea for at least 30 minutes.
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Step 2: In a medium-sized stock pot over medium-high heat, saute the diced onions and garlic in 1/4 cup of the chicken broth until the onions become translucent (around 5 minutes).
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Step 3: Add the carrots, sweet potatoes, and red wine. Cook for around 1 minute or until the wine becomes very fragrant.
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Step 4: Add the lentils, vegetarian broth; Bring to a rolling boil, stirring the mixture occasionally.
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Step 5: Reduce the heat. Add the red pepper flakes and fennel seed and cover, allowing the soup to simmer for about 20 minutes or until the lentils and sweet potatoes begin to fall apart.
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Step 6: Remove the lid and add the spices. If you would like to get a thicker consistency, kick the heat back up and reduce until it hits the desired thickness. You may want to adjust the amounts of salt and pepper, depending on your own tastes.
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Step 7: Divide the soup into bowls, then dollup with a few tablespoons of Greek yogurt.
We hope you enjoy this recipe!
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