Autumn Glow Soup (Curried yam and lentil)

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Simple but delicious!  I found this inspiration on the lentils.ca website….still on my lentil food jag by the way.  I like this one recipe because is has lentils as a hidden ingredient (you don’t really notice them) so it’s a great introductory recipe for those wanting to explore lentils.

It’s also an inexpensive soup and a great source of plant based protein!  The coconut milk gives it a rich, satisfying flavour like a cream soup without the cream.  If you have an allergy or dislike coconut milk, then used a can of evaporated milk instead.

Ingredients:

1/2 cup dried red lentils, rinsed well

1 liter low sodium chicken or vegetable stock (gluten free if needed)

2 small sweet potatoes or yams, peeled and diced

1 – 19 oz can of diced tomatoes

3 cloves of garlic, minced

1/4 cup minced fresh parsley or cilantro or other herbs (I also threw in some sage and chives)

1/2 can of coconut milk

Directions:

1. Add all ingredients into a slow cooker except for the coconut milk.  Heat on low for 6-8 hours.

2. Once cooked, stir in the coconut milk.  Blend with handheld mixer if desired or serve chunky.  Sprinkle with additional cilatro or parsley if desired.

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