Ingredients
- 2 tablespoons extra virgin olive oil, more for garnish
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 3 1/2 cups water
- 1 1/2 cups red lentils
- 1/4 cup white miso
- 1/4 cup lemon juice
- Sea salt and pepper to taste
- Chopped fresh cilantro, for garnish (optional)
Directions
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Heat oil in a large pot over medium high heat. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Add garlic, sweet potato, cumin and paprika and cook until fragrant, 1 to 2 minutes more. Stir in water and lentils and bring to a boil. Reduce heat to medium low, cover and simmer until lentils and sweet potatoes are soft, 15 to 18 minutes. Transfer contents of pot to a large bowl and set aside to let cool.
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Transfer lentil mixture to a food processor along with miso, lemon juice, salt and pepper and purée until smooth. Transfer to a large bowl and garnish with cilantro and a drizzle of oil, if you like.