#herbinfusedsoup

A healthy and comforting soup made with sweet potatoes and red lentils that has been spiced up with nice-smelling herbs. Great for a warm meal on a cold day.

Ingredients: 1 cup red lentils. 2 medium sweet potatoes, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. Salt and pepper to taste. 2 tablespoons olive oil. Fresh cilantro for garnish optional.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic. Saut until onion is translucent. Add diced sweet potatoes, red lentils, ground cumin, ground coriander, turmeric powder, salt, and pepper. Stir to combine. Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until sweet potatoes and lentils are tender. Once cooked, use an immersion blender to blend the soup until smooth. Alternatively, transfer soup to a blender in batches and blend until smooth. Adjust seasoning if needed. Serve hot, garnished with fresh cilantro if desired.

Prep Time: 10 minutes

Cook Time: 25 minutes

A hearty and tasty soup made with tender pork chops cooked in a Greek-style broth with herbs, tomatoes, and bell peppers.

Ingredients: 4 pork chops. 2 tablespoons olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 can diced tomatoes. 4 cups chicken broth. 1 teaspoon dried oregano. 1 teaspoon dried basil. Salt and pepper to taste. Crumbled feta cheese for garnish. Fresh chopped parsley for garnish.

Instructions: Warm up the olive oil in a big pan over medium-high heat. It will take about three to four minutes on each side to brown the pork chops after you add them. Take it out of the pan and set it aside. Put chopped onion, minced garlic, and diced red bell pepper in the same pan. About 5 minutes of cooking will soften the food. Chicken broth, dried oregano, and dried basil should all be mixed in. Bring to a low boil. Put the pork chops back in the pan. Put the lid on top and cook for 15 to 20 minutes, until the pork chops are fully cooked. Add pepper and salt to taste. Serve hot with fresh chopped parsley and crumbled feta cheese on top.