Red Lentil and Sweet Potato Soup with Coconut

• 2 tbspolive oil
• 2onions, chopped
• 3garlic cloves, chopped
• 30gginger, grated
• 2 tbspmild curry powder
• 1 tspground turmeric
• 700gsweet potatoes, peeled and cubed
• 2carrots, chopped
• 250 gdried red split lentils, rinsed
• 1.5litres vegetable stock
• 200mlcoconut milk, half a tin
• 60 mllime juice
• fine salt
• black pepper
• 20 gcoriander leaves, torn
• 3naan breads, about 90 g each
• chilli flakes (optional)

Method

1. 1Heat the olive oil in a large pan over a medium heat. Cook the onions with a pinch of salt for 8 minutes until soft, then add the garlic, ginger, curry powder and turmeric and stir for a minute until the spices smell warm.
2. 2Add the sweet potatoes, carrots, lentils and stock. Season with a little salt and plenty of black pepper and bring to the boil, then simmer for 20 to 25 minutes, stirring now and then so the lentils do not catch, until the sweet potato is soft and the lentils have collapsed.
3. 3Blend until smooth with a stick blender, or leave some vegetables chunky if preferred. Stir in the coconut milk and 60 ml lime juice and heat through. Taste before adding salt.
4. 4Warm the naan according to the packet and halve each one. Serve the soup with torn coriander, optional chilli flakes and half a naan each. Cool leftover soup within 2 hours and freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat until piping hot throughout.

Per serving

kcal

542

protein

20.9g

fibre

15.9g

carbs

84.1g

fat

15.4g