recipes
Cover Recipe
Smoky Sweet Potato and Lentil Tortilla Soup (Gluten-free and vegan) Recipe and photo by Alanna Taylor-Tobin (bojongourmet.com) Makes 6 to 8 servings
The Soup: 1 T. sunflower oil (or other neutral oil) 1 medium onion, peeled and diced 2 large garlic cloves, peeled and chopped 2 t. toasted cumin powder 1 t. smoked paprika ½ t. fine sea salt (more or less depending on saltiness of vegetable stock) 3 T. tomato paste 2 medium carrots, scrubbed and diced 2 medium-sized jewel or garnet sweet potatoes, peeled and cut into a large dice 1 c. French green lentils, rinsed 4 c. vegetable stock 4 c. water 1 T. chipotle puree* 14 oz. canned diced tomatoes The Garnish: 4-6 (6-in.) corn tortillas, halved and cut into strips 2-4 T. sunflower oil Large handful cilantro leaves, chopped 4 oz. cotija or queso fresco, crumbled 1-2 limes, cut into wedges Avocado chunks (optional) Sour cream (optional) In a large, heavy soup pot, warm the oil over medium heat until it shimmers. Add the onion, and cook, stirring frequently, until tender, 5 to 10 minutes. Add the garlic, cumin, paprika, and salt, and cook, stirring, for 1 minute. Work in the tomato paste, then add the carrots, sweet potatoes, lentils,
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stock, water, chipotle, and tomatoes. Bring the soup to a boil, then reduce the heat to maintain a low simmer and cook, partially covered, until the lentils and sweet potatoes are tender but still holding a shape, 30 to 40 minutes. Taste, adding more salt or chipotle if you like.
JAN/FEB/MAR 2021
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