Week 214: Moroccan Sweet Potato Lentil Soup

Happy Thursday!!

It sure feels like winter has arrived ... We've had snow days, 2-hour delays and plenty of snow and ice this winter. 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 7th 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 chicken 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.

The bread companion this week is my Roasted Red Pepper Bread. This bread is beautifully braided and blends together the sweetness of roasted red peppers with a little spiciness from a healthy dose of black pepper. It tastes great with this soup and is also delicious for breakfast toasted with a fried egg on top the next morning .