Sweet Potato Lentil Stew

Ingredients:

• 4 cups vegetable broth
• 1-1/4 pounds sweet potatoes, peeled and cubed (about 3 cups)
• 1-1/2 cups dried lentils, rinsed
• 3 medium carrots, cut into chunks
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1/4 cup minced fresh cilantro
• 1/4 teaspoon salt

Instructions:

1. In a 3-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Stir in cilantro and salt.

lobster bisque

lobster bisque

Yield: 6 servings

Prep Time: 20 min

Cook Time: 30 min

Ingredients:

3 tablespoons salted butter
1/2 cup minced shallots
4 cups low-sodium chicken broth
1 bay leaf
1 teaspoon chopped fresh thyme
3 tablespoons all-purpose flour
2 tablespoons tomato paste
3/4 cup white wine
1 pound cooked lobster meat, chopped
1 1/2 cups half and half cream
1 tablespoon cognac (optional)
additional, larger pieces of lobster meat, for garnish
chopped chives, for garnish (optional)

Directions:

1. Melt the butter in large saucepan over low heat, and sauté the shallots until tender.

2. Meanwhile, bring the broth, bay leaf, and thyme to a boil in another saucepan.

3. Whisk the flour into the shallot mixture, cook, stirring 1-2 minutes. Stir in the tomato paste; slowly whisk in the boiling broth. Gradually add wine; simmer 10 minutes; stirring occasionally.

4. Add the lobster meat and soup into a food processor and blend. Return the mixture to the saucepan, stir in half and half, then cognac. Heat through.

5. Garnish with lobster and serve.

Tips:

*To make this soup gluten-free, be sure to use a brand of broth that is known to be GF, and use a substitute for the all-purpose flour- such as GF All Purpose, cornstarch or another GF thickening agent.