The best and simplest recipe you’ll ever find is for this blue ribbon beef chili. I advise serving it with cornmeal or crackers, chopped jalapenos, and cornbread.
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
Ingredients
- ¼ cup butter
- 2 large sweet potatoes, peeled and chopped
- 3 large carrots, peeled and chopped
- 1 apple – peeled, cored, and chopped
- 1 onion, chopped
- ½ cup red lentils
- 1 teaspoon salt
- ½ teaspoon minced fresh ginger
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- 4 cups vegetable broth
Instructions
- Melt butter in a large, heavy-bottomed pot over medium-high heat. Add sweet potatoes, carrots, apple, and onion; cook and stir until onion is translucent, about 10 minutes.
- Stir in lentils, salt, ginger, pepper, cumin, chili powder, and paprika, then pour in broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer until lentils and vegetables are soft, about 30 minutes.
- Purée soup in the pot with an immersion blender until smooth. Increase the heat to medium-high and cook until simmering, about 10 minutes. Add water as needed to thin the soup to your preferred consistency.
- If you don’t have an immersion blender, you can use a blender. Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, then carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to purée. Purée in batches until smooth, then pour into a clean pot and continue with Step 3.
Nutrition Facts
| Calories | 322 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 10 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 876 mg |
| Sugars | 15 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Have made this for many years. One of my favs for cold weather. Making it now! Love it.
One of my all time fave soups! I had been making this for a year or two and I was so glad to already have it in my arsenal when I had surgery on my jaw and needed to eat liquid/not chew for a few days. Super filling, super delicious. I do add a second apple cause I like it just a little sweeter.
This is fantastic and didn’t take that long to chop everything. I didn’t have an apple so I added some apple sauce and I wanted to use up some celery so I added 2 stalks and a little spinach before pureeing.
I just used the recipe as a suggestion…LOL I added curry,tumeric and a bit of masala spice.less butter and used coconut oil.. I also used already cooked left over sweet potato and a huge can of red lentil soup—which made it so much faster to make….I didn’t make it a totally smooth soup but left some chunks of carrot etc. I put a dollop of garlic spread on top and OMG! Can’t wait to have a second helping!!! Sooooo Delish!
Delicious soup!! I made a few changes: cut the butter, using small amount of olive oil; doubled the amount of red lentils; increased the cumin to 1 tsp., because I like the taste; reduced the salt and added more low salt chicken broth. I did not puree the soup as we like the chunky texture. Even my husband enjoys the soup, and it freezes very well for a quick, nutritious lunch!
I made this for dinner the other night and it was delicious! I didn’t have cumin, so substituted lemon pepper. It’s a wonderful hearty soup and will definitely make again. My husband loves, vegetables, and was thrilled that he got his fix. Paired it with a nice green salad.
Really good and filling. Made as written except I used regular lentils as I could not find red and used chicken broth. Can see adding some cooked chicken apple sausage or other cooked sausage to this to add more protein, if desired.
Used chicken broth
Was absolutely a WINNER!!!! Instead of butter, I op for 2 tbs of coconut oil. Also add 1C of red lentil instead of 1/2 and a 1/8 tsp of turmeric. Will definitely used this recipe again. Husband and guests singing praises to the perfect thickness of the soup as well as the flavour. Many thanks.
Excellent flavor! I left it as a stew and it was excellent, but I may try it pureed next time. I did add some Kale about 10 minutes before it was finished. I did not have any plain yogurt and I did not feel like it was needed. I couldn’t find red lentils, so I used regular, and it worked great. I might add more lentils next time.
Soup is very tasty! Love it ❤️
Love this soup. Used olive oil instead of butter. Other than that made as written. Delicious and freezes pretty well. (Needs a good stir after freezing as the consistency changes a bit.)
I was delighted with the results and was happy to share the recipy with my daughter in law.
It was delicious — the recipe is definitely a keeper.
I prepared this soup today and couldn’t believe how creamy it was, considering there is no cream in the recipe. It’s great to enjoy all of these veggies as comfort food. Requires purée w blender but we’ll worth it! Thank you for sharing the recipe!
This was excellent! I made as written except that I used chicken broth and I blended half of the soup and left half chunky. It was perfect that way! My picky husband even liked it!
I did not have fresh ginger on hand so I used 1/4 tsp dry powdered ginger instead. I also cut the salt in half, which I do with most recipes. Otherwise I followed the recipe and it was delicious. My kids loved it!
I really wasn’t sure what to expect, but it was very good. Definitely don’t skip the yogurt.
It is pretty thick but very tasty and filling.
Terrific recipe for vegetarians. I substituted olive oil for butter because I wasn’t sure if my friend was vegan or vegetarian. Absolutely delicious and so very easy to make.
All the adults that ate it loved this soup. Sadly my children don’t like sweet potatoes.