Curried Sweet Potato and Lentil Soup

Adapted from The Daily Green

INGREDIENTS:

• 2 tablespoons vegetable margarine
• 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
• 2 ribs celery, chopped (I used the tops of the stalk with leaves)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon dried ginger
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 8 cups water
• 2 vegetable bouillon cubes
• 16 ounces (about 2 cups) dried lentils, rinsed and sorted
• sea salt
• cayenne pepper

METHOD:

• Melt margarine in soup pot.
• Add sweet potatoes, celery and onion; cook stirring occasionally, about 10 minutes
• Add garlic, curry, ginger, cumin and coriander; cook while stirring for 1 minute
• Add water, bouillon cubes and lentils and bring to a boil
• Reduce heat, cover and simmer until lentils are tender, about 40 minutes
• Season with salt and a pinch of cayenne pepper