Lentil & Sweet Potato Soup

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Since the early days of the Christian church, fasting and penitence for 40 days before Easter Sunday is one of the traditions of Lent.

The faithful abstain from meat on Fridays throughout the season and undertake specific fasts on both Ash Wednesday and Good Friday. Fasting does not mean a complete denial of food. Catholics eat one full meal and two smaller meals that together do not constitute a full meal when fasting.

Growing up in East Los Angeles, Lola, my mother, prepared an assorted quantity of traditional Lenten recipes for meatless Fridays. Lentils were common in our home; ironically, mostly during the forty days before Easter Sunday. Most of us kids at the time didn’t like lentils probably because they were served plain and with few condiments. I have revisited this very understated legume and realize there are many delicious recipes for lentils.

Lets get started

Ingredients

Cilantro Salsa (pesto)

4 garlic cloves

1 – 2 jalapeño peppers, veins removed

¼ onion

3 tablespoons extra virgin oil

1 tablespoons lime juice

½ teaspoon cumin

½ teaspoon ground coriander

½ cup packed cilantro

Salt to taste

Soup

1 cup chopped onions

1 tablespoon extra virgin oil

¼ cup cilantro salsa (See above)

¾ cup lentils

1 medium sweet potato cubed

4 cups chicken or vegetable broth

½ teaspoon salt

4 cups loosely packed chopped spinach or Swiss chard

Optional ½ cup half & half milk, or milk, or crema Mexicana

Preparation

Heat oil in a large saucepan over medium setting, add onion until onion is translucent , about 3 minutes. Add ¼ cup cilantro salsa and cook about 3 minutes.

Stir lentils and sweet potato into onion mixture, add broth and bring to a boil. Simmer, stir occasionally, until sweet potatoes are cooked and lentils are tender, 20-25 minutes.

Add spinach and cook until wilted, about 1 minute. Salt and pepper the soup to taste. Ladle soup into bowls and top with cilantro. Serve with lime wedges.

Buen Provecho

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