Sweet Potato Lentil Soup

My sister, Abigail, discovered this Lentil Soup recipe and made it for the family at home. They enjoyed it so much that she sent the recipe to me, and the first time I made it, Jonathan and I loved it! It is an unusual combination, but the flavors meld together so very well. This soup goes together quickly, thanks to the fact that lentils do not require a pre-soak. I like to serve it with muffins, sliced cheese and a big green salad. I'm posting the recipe here in hopes that you too will try it and enjoy it as much as we have!

Sweet Potato Lentil Soup

1/4 cup butter
2 large sweet poataoes
3 large carrots
1 apple
1 onion
1 1/2 cups lentils
1/2 teaspoon ginger
1/2 teaspoon pepper
1 teaspoon salt1/2 teapoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
6 cups vegetable or chicken broth (I actually just use water)
plain yogurt if desired

Peel and chop sweet potatoes, carrots, apple and onion. Melt butter in a large saucepan over medium heat. Saute chopped vegetables, stirring and cooking until onions are translucent, about 10 minutes.

Stir the lentils, spices and broth into the pot with the apple/vegetable mixture. Bring to a boil over high heat. Reduce the medium-low; cover and simmer until lentils and vegetables are soft, about 30 to 40 minutes.

Serve with yogurt for garnish.