Spiced Sweet Potato and Lentil Soup (Vegan)
Soup season continues with an incredibly easy and incredibly comforting Indian-flavoured soup. This recipe uses sweet potatoes but you can pretty much use any root vegetable you like.
All cooked in one pan, this is an absolute doddle to knock up. The result is a warming, hug in a bowl with a hint of chilli and a background note of aromatic spices. I like serving this with naan breads for scooping up almost like a loose curry but it's just as good on its own or with a dollop of yoghurt or crème fraîche stirred through.
Spiced Sweet Potato and Lentil Soup
Serves 6
oil
750g sweet potatoes, peeled and roughly chopped
1 large onion, roughly chopped
3 cloves of garlic, finely chopped
5cm piece of ginger, peeled and grated
1 tsp cumin seeds
1 tsp chilli powder
1 tsp ground coriander
200g red split or brown lentils
1.5 litres chicken or vegetable stock
sea salt and freshly ground black pepper
Place the potatoes and onions in a large pan over a medium heat with a good drizzle of oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally. Add the garlic and ginger, then the dried spices and the lentils and cook for a further 5 minutes.
Add the stock and simmer for 20 minutes, loosening with a splash of water, if needed. Once the lentils and potatoes are cooked through, blend the soup to your desired consistency and then season well with salt and pepper. You can then stir through a teaspoon of yoghurt or crème fraîche for each bowl, if you like.
All cooked in one pan, this is an absolute doddle to knock up. The result is a warming, hug in a bowl with a hint of chilli and a background note of aromatic spices. I like serving this with naan breads for scooping up almost like a loose curry but it's just as good on its own or with a dollop of yoghurt or crème fraîche stirred through.
Spiced Sweet Potato and Lentil Soup
Serves 6
oil
750g sweet potatoes, peeled and roughly chopped
1 large onion, roughly chopped
3 cloves of garlic, finely chopped
5cm piece of ginger, peeled and grated
1 tsp cumin seeds
1 tsp chilli powder
1 tsp ground coriander
200g red split or brown lentils
1.5 litres chicken or vegetable stock
sea salt and freshly ground black pepper
Place the potatoes and onions in a large pan over a medium heat with a good drizzle of oil, then cover and cook for 20 minutes, or until dark golden, stirring occasionally. Add the garlic and ginger, then the dried spices and the lentils and cook for a further 5 minutes.
Add the stock and simmer for 20 minutes, loosening with a splash of water, if needed. Once the lentils and potatoes are cooked through, blend the soup to your desired consistency and then season well with salt and pepper. You can then stir through a teaspoon of yoghurt or crème fraîche for each bowl, if you like.
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