Lentil Sweet Potato Soup
1 lb lentils
1 lb sweet potatoes, peeled and diced
1 cup diced onion (Vidalia if available)
3-4 stalks celery - sliced
32 oz vegetable broth
3 - 4 cups water
(optional - other soup vegetables)
1 tbs+ oil (I use Canola)
organic raw sugar (to taste - 1-3 tbs.)
2 teaspoon salt
basil to taste
Sauté onions in oil until soft. Add all other ingredients and bring to a boil. Simmer until tender (about an hour). This soup tastes best if left to sit on the stove a couple of hours before serving.
The vegetables tend to disappear in this soup so if you prefer them more firm, add them 1/2 hour after the lentils.