Sweet Potato Lentil Soup

My "Finding Beauty in the Ordinary" post today will hold several pictures because I'm posting a recipe as well, and when I post a recipe I like to try to post a few photos with it.

Sweet Potato Lentil Soup

1/4 cup butter

2 large sweet potatoes

3 large carrots

1 apple

1 onion

1 1/2 cups lentils

1/2 teaspoon ginger

1/2 teaspoon pepper

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

6 cups vegetable broth 

OR 6 cups water and 2 teaspoons chicken bouillon

plain yogurt

   Chop sweet potatoes, carrots, apple and onion. Melt butter in a large pot over medium heat. Place the apple and vegetables in the pot; stir and cook until onions are translucent, about 10 minutes.

   Stir the lentils, ginger, pepper, salt, cumin, chilli powder, paprika, and broth into the pot with the apple/vegetable mixture. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until lentils and vegetables are soft, about 30 minutes.

   Serve with plain yogurt for garnish, if desired.

And now for the bread recipe that I promised was coming:

Cheesy Italian Oatmeal Pan Bread

2 cups water

1 cup rolled oats

3 tablespoons butter

4-5 cups flour

1/4 cup sugar

2 teaspoons salt

2 packages yeast

1 large egg

1 cup shredded mozzarella cheese

2 tablespoons Parmesan cheese

1/2 teaspoon dried basil leaves

1/4 teaspoon dried oregano leaves

1/2 teaspoon garlic powder

4 tablespoons butter

Bring water to a boil in medium saucepan. Stir in rolled oats and butter. Cool to 100-110 degrees. Meanwhile, combine 1 1/2 cups flour, sugar, salt, and yeast in a large mixing bowl. Blend well. Add rolled oats mixture and egg. Blend at low speed of an electric mixer until moistened. Beat 2 minutes at medium speed. By hand, stir in about 2 cups more flour and cheese to form stiff dough.

Knead in 1/2 - 3/4 cup flour on a floured surface, until dough is smooth and elastic, about 5 minutes. Shape dough into ball. Cover loosely with a light towel and let rest 15 minutes. Punch down dough. Press into a sprayed 13"x9" baking pan. Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through dough. Repeat in opposite direction creating a diamond pattern. Cover with light towel and let rise in warm place until light and doubled in size, about 45 minutes.

Heat oven to 375 degrees. Uncover dough and redefine diamond pattern, if needed. Melt butter. Combine Parmesan cheese, basil, oregano, and garlic powder. Pour the melted butter evenly over the bread dough. Sprinkle spice mixture evenly over top. Bake for 30 minutes, or until golden brown.