Moroccan Lentil Soup with Sweet Potato

We spent much of the frigid weekend on the frozen ponds around the island. Nick and Dylan skated together while Gray and I either slid around in boots, followed friendly dogs, or coasted across the ice in a small sled. By Sunday afternoon the word was out that the ponds were perfect for skating and I’d guess there were about 50 people all enjoying it together with cars packed along the back roads. We would go out for a few hours then part of us would head home for a nap, meal, or fire and the other part would stay on for a bit longer.

We ate a lot which seems appropriate with the energy spent enduring cold and exercise. This soup was a highlight because of its simplicity and unique toppings. I a new to topping a soup with chopped dates but it’s something I’ll do again. The boys especially loved the date sprinkle so we quickly ran out and moved on to topping the leftovers with raisins – also yummy.

MOROCCAN LENTIL SOUP WITH SWEET POTATO
serves 6-ish

For the soup:
2 carrots
2 celery stalks
1 yellow onion
3 garlic cloves
1/2 medium sweet potato, peeled
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 cups dried lentils (I used a mix of red and green)
8 cups vegetable or chicken stock
1 lemon

For serving:
Chile flakes
Lemon wedges
Chopped dates
Cilantro
Almonds

1. To save time and accommodate small mouths, chop all the vegetables in a food processor. First, whiz the carrots and celery together until they are nice and small – set aside in a bowl. Next, whiz the onion and garlic together and again set aside. Finally, whiz the sweet potato.

2. While your food processor is chopping, heat the oil in a soup pot over medium heat. Add the carrots and celery and saute until soft, about 4 minutes. Add the onion and garlic, 1 teaspoon of salt, cumin, and cinnamon and saute for 3 minutes.

3. Add the lentils, sweet potato, and stock then bring to a boil. Reduce the heat to medium low and simmer, partly covered, stirring occasionally, for 20 to 30 minutes, or until the soup is creamy and the lentils and sweet potato are cooked through.

4. Finish the soup with another 1/2 teaspoon of salt and the juice for 1 lemon. To serve, top bowls of soup with chopped cilantro, chile flakes, chopped dates, and a squirt of fresh lemon.