- Spiced Lentil & Sweet Potato Soup.jpg (51.61 KiB) Viewed 899 times
Takes: 40 - 45 minutes
Serves: 6
No nutritional information available.
Ingredients
- 800g sweet potatoes, peeled and cut into 2cm cubes
- 2 tbsp olive oil
- 100g red lentils
- 2 tsp medium curry powder
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 4cm piece fresh ginger, peeled and grated
- Salt and freshly ground black pepper
- 1.2l hot vegetable stock, made with 1 stock cube
- 10g fresh coriander, leaves and stalks separated, stalks roughly chopped
- 300ml milk
- Juice of 1 lime
Method
1. Preheat the oven to to 220°C/200°C Fan/Gas Mark 7. Put the potatoes in a shallow roasting tin, drizzle with half the oil and toss to coat. Roast for 20 - 25 minutes, turning halfway, until just tender and starting to brown.
2. Meanwhile, cook the lentils according to the pack instructions. Drain and set aside.
3. Put the curry powder into a large saucepan, put over a medium heat for 1 minute, stirring, until fragrant. Add the remaining olive oil, the onion, garlic and ginger and stir well. Season with salt and pepper. Cook for 5 minutes, stirring occasionally.
4. Reserve some of the potato cubes and lentils to garnish. Add the remainder to the saucepan with the stock, coriander stalks and milk. Simmer, covered, for 10 minutes. Blend until smooth using a stick blender. Stir in the lime juice. Season to taste. Divide between 4 bowls. Top with the reserved potato cubes and lentils and garnish with the corinader leaves. Serve with naan bread, if liked.
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