French Lentil Soup with Sweet Potato Croutons Recipe
A simple and delicious recipe for those who want to make a warm and easy meal, with some seasonal fall ingredients, on a cold night. Lentilles du Puy, which come from the Haute-Loire region of France, are pretty unique in both flavor and consistency: unlike other lentils, they'll stay quite firm even after an extensive period of cooking. Best eaten with sliced French or sourdough bread.
- 1 very small sweet potato
- 1 teaspoon olive oil, plus more for drizzling
- 1 shallot, chopped
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- ½ cup lentils, preferably Lentilles du Puy
- 1 cup chicken broth or water
- 1 knob of butter or olive oil (1-2 tablespoons)
- Chopped fresh parsley, for garnish
Preheat oven to 400 degrees.
Slice the small sweet potato into thin rounds. Cut each slice into cubes of about 1/4 inch. Place on a lined baking sheet, drizzle with olive oil, and roast in the oven until slightly browned on the outside, 15-20 minutes.
Meanwhile, heat the tsp olive oil in a small saucepan over medium heat. Add the shallots and cook until fragrant, about 3 minutes.
Add the cumin and cayenne pepper; stir for 30 seconds. Add the lentils and chicken broth (or water if using), and bring to a boil. Once boiling, reduce to a gentle simmer and cook until lentils are softened, about 35 minutes.
To make your sweet potato croutons extra crunchy: once removed from oven, heat a knob of butter or a drizzle of olive oil in a skillet on medium-high heat. Once hot, add the sweet potatoes and let brown, stirring occasionally, for 2-3 minutes.
Place lentils in bowl; sprinkle sweet potatoes and chopped parsley on top.