Lentil Sweet Potato Soup

This is one of my favorite non-stew soup recipes.  It was originally published in Thomas Keller’s Ad Hoc At Home.  Awesome book.  Worth picking up for the technique stuff alone.

Here is the recipe as I made it.


3 tablespoons canola oil

2 cups thinly sliced carrots

2 cups coarsely chopped leeks

2 cups coarsely chopped onions

1 teaspoon Yellow Curry Powder (I used madras paste)

Kosher salt to taste

1 1/2 pounds sweet potatos

herbs (2 x bay, some thyme, ~20 whole peppercorns, 2 cloves of garlic) Note: Keller puts this in cheesecloth and removes.  I didn’t

2 cups of dried lentils

8 cups of chicken stock

1-2 tablespoons of red wine vinegar

Cilantro leaves (fresh if you can)


Heat the oil to the bottom of a big pot (8-10 quart stock pot).  Add the carrots, onions, leeks and curry powder to the pot and sweat.  Season with salt and reduce heat and cook very slowly for 30 mins.

Meanwhile, peel the sweet potatoes and cut into 1/2 inch dice.  Cover in salted water and bring to a boil with half the herbage in the water.  Cook until the potatoes are tender, about 10 minutes.  Drain and put aside to cool.

Add the lentils, the remaining herbs and stock to the vegetables, bring to a simmer and simmer for 30-40 mins.

Add the vinegar to taste to the soup (this is key), then add the potatoes and heat through.  Season to taste with salt and pepper.

Serve with a generous garnish of chopped fresh cilantro leaves.

Serves 6