Red Lentil and Sweet Potato Soup
- 750 g sweet potatoes
- 2 red onions
- ½ tablespoon cumin seeds
- 1 teaspoon ground coriander
- 2 1/2 ml black pepper
- 15ml olive oil
- 4 cloves of garlic
- 1 fresh red chilli
- ½ a bunch of fresh coriander
- 125 g red lentils
- 1 chicken or vegetable stock cube
- 1 l water
- 1 x 400 g tin of light coconut milk
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm-thick wedges.
- Place in a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Pop in the oven for 40 to 45 minutes, or until cooked and golden.
- Peel and mince the garlic, then finely slice the chilli. Pick the coriander leaves and set aside, then finely slice the stalks.
- Place a large saucepan over a medium-low heat and add a tablespoon of oil. Sauté the garlic, chilli and coriander stalks for a minute, until lightly golden.
- Add the red lentils to the pan. Stir to coat, then pour in the hot stock and coconut milk.
- Turn up the heat, gently bring it to the boil, then let it come to a simmer. Cook the lentils for 20 minutes, or until they are completely broken down.
- When the veggies are ready, remove from the oven and carefully spoon into the pan. Add most of the coriander leaves, then blitz the soup with a stick blender until it’s creamy but still has a little texture.
- Adjust the seasoning if need be. Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings, if you like.