Sweet Potato Lentil SoupSubmitted by: MCMLXIV
IntroductionThis recipe came from Backpack Gourmet by Linda Frederick Yaffe. It dehydrated well for our backpacking trip. (My first experience in dehydrating soup!) This recipe came from Backpack Gourmet by Linda Frederick Yaffe. It dehydrated well for our backpacking trip. (My first experience in dehydrating soup!)
2/3 cup dried lentils
2 cups water
3 sweet potatoes, scrubbed but not peeled
2 onions, peeled
6 more cups water
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp ground nutmeg
Delicious soup for every day meals, or it can be dehydrated for backpacking. To dehydrate: spread the soup on covered dehydrator trays, and dehydrate for 6.5 hours at 145 degrees.
While lentils are simmering, cut the sweet potatoes and onions in quarters. Place them in a dutch over or soup pot, cover with 6 cups of water. Bring to a boil, then reduce heat and simmer (covered) for 20 minutes.
Puree the cooked lentils, onions, and sweet potatoes, along with their cooking liquids, in a blender or food processer, along with a the salt, cayenne pepper, and ground nutmeg, until liquified.
Serving Size: Makes 4 servings. Each one dehydrates to yield 4 ounces.
Number of Servings: 2
Recipe submitted by SparkPeople user MCMLXIV.