I have come to regard November as the older, harder man’s October. I appreciate the early darkness and cooler temperatures. It puts my mind in a different place than October. It is a month for a quieter, slightly more subdued celebration of summer’s death as winter tightens its grip. ~Henry Rollins
I’m not sure what to make of November.
It’s a kind of no person’s land between harvest and solstice. Short days punctuated with cold wind and rain.
I’m torn between hibernation and soup.
Looking for something with color while the world outside turns increasingly dark and colorless.
Something that keeps hands and heart warm like this Sweet Potato and Red Lentil soup.
The red lentils make it robust and filling – perfect for November.
- 2 tablespoons / 30 ml olive oil
- 1 medium onion chopped
- 2 medium carrots peeled and sliced
- 4 small sweet potatoes peeled and cut in chunks
- 1/2 cup / 125 ml red lentils
- 4 cups / 1 liter vegetable stock
- 1/2 teaspoon / 2.5 ml salt
- 1/4 teaspoon / 1.25 ml pepper
- 1/2 teaspoon / 2.5 ml ground coriander
- 1 teaspoon / 5 ml ginger
- 1/2 cup / 125 ml coconut milk
- 3 tablespoons / 45 ml chopped cilantro optional
Heat a large pot over medium heat and add olive oil.
Cook onions in the oil until soft but not browned.
Stir in salt, coriander and ginger.
Add carrots, sweet potatoes and lentils. Stir to coat with onion and spice mixture.
Add stock, pepper and ginger.
Bring mixture to a boil. Turn down and simmer, covered, until vegetables are soft - about 25 minutes.
Let soup cool slightly, then puree in blender and return to pot.
Return to simmer, and add coconut milk. Stir until thoroughly mixed, and simmer gently for 5 more minutes.
Sprinkle with chopped cilantro (if using) and serve.