Week 154: Moroccan Sweet Potato Lentil Soup

Happy Thursday :-) 

It sure feels like winter has arrived ... as I write this my backyard is a beautiful shade of white.  This time of year makes me crave a warm bowl of soup to dive into, so this week's menu features a soul-warming lentil soup that will make even those who hate winter happy.

On the menu for TUESDAY, FEBRUARY 2nd is MOROCCAN SWEET POTATO LENTIL SOUP and ROASTED RED PEPPER BREAD.  This delicious soup is filled with veggies, nutrient-rich lentils and tons of flavorful spices. 

The soup begins with sauteing diced sweet potatoes, carrots, celery, onions, red peppers and garlic in olive oil.  The spices, which include cumin, curry powder, coriander, paprika, turmeric and cinnamon, are added to toast and add a richer, fuller taste to the soup. 

Next, homemade roasted vegetable stock and lentils are added.  Lentils add essential vitamins and minerals to your diet and are a great meat replacement as they are loaded with protein.  The soup is finished with fresh baby spinach, a squirt or two of lemon juice and fresh herbs.  

My roasted red pepper bread is a beautifully braided bread that blends together the sweetness of roasted red peppers with a little spiciness from a healthy dose of black pepper. Last time I made this bread, I might of been a bit heavy-handed with the black pepper. I promise to lighten up this week!!

Hi everyone! I certainly have enjoyed my post holiday baking break, but I’m ready and excited to fire my oven back up for all of you! On the menu for dessert is SWEET & SALTY EVERYTHING cookie! The cookie dough begins with browned butter - a favorite technique of mine that amplifies cookie flavor to next level deliciousness. Then I add in sea salt, butterscotch chips, chocolate chips and finally - chopped pretzels! These cookies are perfect for anyone that is a fan of sweet and salty food! - Jenny from Jenny Sue Delights