This soup is great in cool weather, the creaminess comes from sweet potato, I don't add any actual cream, it's packed with anti-oxidants and protein. Here's how I do it:
Ingredients:
2 cups red lentils
3 carrots, chopped
1/2 red onion chopped
2 celery stalks chopped
1 medium sweet potato peeled and cubed
1 bunch flat leaf parsley chopped
In a large pot add a bit of veg oil, I used olive, about 2 tbs. Heat the oil then add the onion, carrot and celery, a pinch of salt and pepper and saute 3-5 mins then add the sweet potato and parsley continue to saute another 3-5 mins. Add water to midway up the pot 4-6 cups. Let this slowly simmer for at least 30 mins till everything is softened. In a smaller pot, add the lentils plus 2 cups of water and let simmer till all the water is mostly absorbed, about 10-12 mins, remove from heat. Transfer half of the lentils to the soup pot. I use an immersion blender to puree the soup, if it's too thick add a bit more water. After it's velvety smooth add the remaining lentils and simmer for another 2-3 mins. Adjust salt and pepper to taste.
