Lentil and sweet potato soup
This simple recipe delivers a soup that is a warming and nurturing addition to any recipe repertoire … it conjures up warm socks and open fires!
SERVES: 6 PREP TIME: 15 mins COOK TIME: 45 mins
- 1 cup red lentils
- 1 cup French Puy lentils
- 1 litre vegetable stock
- 1 litre water
- 1 large sweet potato, peeled and diced into medium cubes
- 4 cloves garlic, whole
- ½ teaspoon chilli powder
- 1 teaspoon turmeric powder
- 2 heaped tablespoons mild curry powder
- ½ teaspoon freshly ground black pepper
- Avocado oil or other light oil for frying
- 2 medium onions, finely diced
- Juice of 1 lemon
- Wash the lentils together in a sieve until the water runs clear.
- In a large pot add the lentils, stock, water, sweet potato, garlic, chilli, turmeric, curry powder and pepper.
- Bring the soup to a boil, then turn the heat down as low as it will go and cover with a lid leaving a small gap for steam to escape, and let it simmer gently.
- In a frying pan, heat the oil, then add the onions and gently fry until golden brown.
- Add the onions to the soup making sure to include any brown bits from the pan (they add lots of flavour to the soup).
- Continue to simmer the soup for an approximate total of 45 minutes.
- Remove from the heat, add the lemon juice, stir well and serve hot.
- This soup can be made a day ahead and reheated when ready to serve.
- A great soup for planning ahead and freezing.
- Add roughly chopped coriander, parsley leaves or finely chopped fresh red chilli when serving.
- Mix it up a bit and use lime juice instead of lemon.
- Sprinkle with Dukkah for some exotic flavour or Harissa for a bit of zing.