As asked by some of the readers:
Curry-Ginger Lentil Soup
1 Tbsp. olive oil
½ c. chopped onion
1 fresh jalapeno pepper (seeded and chopped finely)
1 tsp. grated ginger
3 cloves garlic, minced
2 14 oz. cans of vegetable broth (or 3 ½ cups)
2 cups cubed and peeled sweet potatoes
2 c. chopped tomatoes
1 c. water
1 cup brown lentils, rinsed and drained
1 Tbsp. curry powder
Dash of salt
Plain yogurt or sour cream (optional)
In a Dutch oven (4 quarts) heat oil. Add onions, chile pepper, ginger and garlic. Cook and stir over medium heat about 2 minutes or until tender. Add broth, sweet potatoes, tomatoes, water, lentils, curry powder and salt. Bring to boil; reduce heat; Simmer, covered for about 20-25 minutes until lentils are tender. If desired, top each serving with yogurt.
Taken from Better Homes and Gardens : Biggest Book of Soups and Stew (page 157)
Reema’s Tips: I added more ginger and garlic because we love them. I also bought the store bought sweet potatoes that are peeled and sliced for fries and added them in. Then to disguise all the lumps and bumps that would stress my babes out, I pureed the soup just enough to hide the sweet potatoes. I found the yogurt added nice flavor so I added yogurt to the pot of soup too. Enjoy!