Family friendly

Sweet potato and lentil soup

Name: Sweet potato and lentil soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons coconut oil; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 tablespoon Madras curry powder; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 4cm piece ginger, grated; 2 sweet potatoes, peeled, cut into 2cm pieces; 1 red capsicum, seeds removed, chopped; 1 1/2 cups (300g) red lentils; 1.5L (6 cups) vegetable stock; Thick Greek-style yoghurt, to serve; Mint leaves, to serve

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05m

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This warming sweet potato 'stoup' is thicker than a soup, but thinner than a stew.

2 tablespoons coconut oil
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon Madras curry powder
1 onion, finely chopped
2 garlic cloves, finely chopped
4cm piece ginger, grated
2 sweet potatoes, peeled, cut into 2cm pieces
1 red capsicum, seeds removed, chopped
1 1/2 cups (300g) red lentils
1.5L (6 cups) vegetable stock
Thick Greek-style yoghurt, to serve
Mint leaves, to serve

Method

1.

Heat the oil in a large saucepan over medium heat. Add the spices and cook, stirring, for 1 minute or until fragrant, then add the onion and 1/2 tsp salt and cook, stirring, for 2-3 minutes until tender. Add the garlic and ginger, and cook for a further 30 seconds or until fragrant.
2.

Add swwet potato and capsicum, and cook for 1 minute, then add the lentils and stock. Bring to the boil, then reduce heat to medium-low and cook for 20 minutes or until sweet potato is tender and stoup thickens.
3.

Season to taste, then serve topped with yoghurt and mint