Basic Sweet Potato and Red Lentil Soup. |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is one of my favourite soup recipes. Perfect in winter. It is thick, filling and a little spicy. It is also inexpensive and freezes well. It can be spiced up using chilli , cummin/corriander, or what ever spices you like. with Serve with lebanese bread. Ingredients:
1 kg sweet potato, peeled and chopped into small pieces |
2 tablespoons olive oil |
1 onion, finely chopped |
4 garlic cloves, crushed |
2 cups dried red lentils |
8 cups stock or 8 cups water |
1 teaspoon salt |
fresh ground pepper, i use a fair bit |
Directions:
1. Heat olive oil in a soup pot over medium heat and add onion and garlic.
2. Cook 8-10 minutes, stirring frequently, until onions are soft and slightly caramelized.
3. Add stock, sweet potato, 1 teaspoon salt and bring to a boil. Simmer the soup for about 30-40 minutes, until the lentils and sweet potatoes are tender.
4. Puree the soup, I usually just use a potato masher. But you could use one of those 'stick' blenders.
5. If it seems too thick after blending, add another cup of stock or water and stir well.
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