Recipes: Sweet potato lentil soup and pumpkin scones


In my last post, I wrote about some delicious lentil soup and also some pumpkin scones.  And whatdya know? Some of you want the recipe.  Ask, and you shall receive!

Since I didn’t anticipate blogging much about either, I only have this photo:


Sweet potato lentil soup:

  • 1 red onion, diced
  • 1 large white yam, cubed
  • 2 green peppers (optional, but good)
  • About 1+ cup cut up carrots (real carrots, not baby carrots)
  • 4 cups veggie broth (chicken broth okay too)
  • 1 package TJ’s pre-made lentils
  • Spices (approx): garlic salt to taste, black ground pepper to taste, ½ tbsp of cumin, ½ tbsp of turmeric

In large pot, heat up about 1-2 tbsp olive oil.  Begin browning onions.  Add in cut up carrots and diced yam, cover on medium heat (to steam / soften yam and carrots) for about 5 minutes.  Add veggie broth and peppers and spices.  Bring to boil.  Let simmer for about 30 min.  Add lentils.  Continue on low heat until you feel like eating. 

This is a fast and easy recipe and extremely low cal.  It makes about 4-6 larger servings.  Calories are approximately 300-450 per serving (depending how you divvy it up).

Oh and it’s baby approved.  I pureed it a bit and Bean loved it.

Pumpkin Scones:
Recipe is actually my own — click here to see the first time I made them.

In one large bowl Combine:

  • 1.5  cups Trader Joes pumpkin pancake mix
  • 1 heaping cup old-fashioned oats
  • 1cup  flour (any kind — I used AP flour this time)
  • 3 tbsp brown sugar
  • 1 tsp baking powder
  • Dashes of pumpkin pie spice (as you wish!) (I used a heaping tbsp)
  • 3/4 cup coconut milk (I used stevia sweetened vanilla coconut milk)
  • 1/4 cup vegetable oil

Mix together well.  The dough will be crumbly and not overly moist.  Feel free to dig in with your hands to integrate the dry with wet ingredients.

Divide dough (eyeball it) into 9-12 chunks.  Mold into triangular or circular  pieces with your fingers.  Place on ungreased cookie sheet.  I made 12 ~2+” circular scones.

Bake in a preheated oven at 375* for ~14 min until bottom turns golden brown.

Serve warm with a little butter (or PB, or pumpkin butter).


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Filed under Recipes

5 responses to “Recipes: Sweet potato lentil soup and pumpkin scones

  1. Those scones sound delicious!!!

  2. Oh how delicious! Both recipes sound fantastic but pumpkin scones…you’ve outdone yourself ma’am!

  3. Pingback: Let’s Get Cooking | Pamcakes & Coffee

  4. So happy I found this soup recipe in time for fall :) And, love that you created another use for that pumpkin pancake mix!

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