Name: Red lentil, sweet potato & coconut soup
Total time: 1 h
Yield: 1
Ingredients: 750 g sweet potatoes; 2 red onions; ½ tablespoon cumin seeds; 1 teaspoon ground coriander; olive oil; 4 cloves of garlic; 1 fresh red chilli; ½ a bunch of fresh coriander; 125 g red lentils; 1 litre organic vegetable stock; 1 x 400 g tin of light coconut milk; 1 lemon

Red lentil, sweet potato & coconut soup

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Total Time:
1 hour

Ingredients:

750 g sweet potatoes
2 red onions
½ tablespoon cumin seeds
1 teaspoon ground coriander
olive oil
4 cloves of garlic
1 fresh red chilli
½ a bunch of fresh coriander
125 g red lentils
1 litre organic vegetable stock
1 x 400 g tin of light coconut milk
1 lemon

Instructions:

Preheat the oven to 180ºC/350ºF/gas 4. Cut sweet potatoes into 2cm chunks and onions into 2cm-thick wedges. Place in a roasting tray, sprinkle with cumin, coriander, salt, and pepper. Drizzle with oil, toss to coat, and roast for 40-45 minutes until golden. Slice garlic and chili. Saute in oil with coriander stalks until golden, add lentils, stock, and coconut milk. Simmer for 20 minutes until lentils break down. Combine roasted veggies, coriander leaves, and blend until creamy. Season with lemon juice, top with coriander leaves and coconut shavings. Serve hot.

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