1 onion, chopped
1 garlic clove, minced
1 cup orange lentils
2 medium sweet potatoes, peeled and cut in 1/2″ cubes
6 cups bouillon
1 cup canned tomato sauce
1 tablespoon African Berbere spice mix
OR 1 teaspoon cinnamon plus a pinch of cayenne to taste
1 cup fresh pineapple chunks (or use canned pineapple tidbits)
2 under-ripe bananas, cut in 1/2″ slices
Chopped cilantro or parsley for garnish (optional)
Freshly ground black pepper to taste
Combine the onion, garlic, lentils, sweet potato, bouillon, tomato sauce and spice mix in a large pot. Bring to a boil, reduce the heat and simmer, uncovered, about 30 minutes or until the lentils and sweet potatoes are tender. Use a hand blender briefly to thicken the soup, but leave it a little chunky. Stir in the pineapple and bananas. Serve garnished with cilantro or parsley and black pepper if desired.
6-8 servings
