Week 292: Moroccan Sweet Potato Lentil Soup

Happy New Year to my favorite people!! It's always hard to face the winter months after the glow of the holiday season fades ... 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, JANUARY 13th features MOROCCAN SWEET POTATO LENTIL SOUP, TOMATO BASIL BREAD, and CLASSIC BROWN BUTTER CHOCOLATE CHIP COOKIES. 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 on the menu this week is my new TOMATO BASIL BREAD. This delicious bread is flavored with tomato, fresh basil, and Parmesan cheese and sugar-tomato glaze adds the perfect touch to the crust.

The featured dessert companion are Classic Brown Butter Chocolate Chip Cookies from Baked by Brown Butter. For our signature cookie, I start by browning the butter until it’s perfectly golden and aromatic, giving the cookie a deep, caramel-like flavor that sets it apart from the rest. Each cookie is baked just until the edges are crisp and golden, while the center stays irresistibly soft and gooey. It’s the perfect balance of texture and flavor — buttery, melty, and completely addicting.