Smoky Lentil & Sweet Potato Soup

• 300 gred lentils, rinsed
• 600 gsweet potato, peeled and cut into 2cm cubes
• 1 x 400gtin chopped tomatoes
• Fine salt, to taste
• 1large onion, diced
• 3garlic cloves, crushed
• 2 tspsmoked paprika
• 1½ tspground cumin
• 1 tspground turmeric
• 400 mlfull-fat coconut milk
• 800 mlvegetable stock
• 2 tbspolive oil
• 2carrots, finely diced
• 1bay leaf
• 15 gcoriander leaves, torn, optional (optional)
• Black pepper, to taste

Method

1. 1Reserve 1 tsp of the olive oil for finishing. Heat the rest in a large heavy pot over medium heat. Cook the onion for 7–8 minutes until softened.
2. 2Stir in the garlic, smoked paprika, cumin and turmeric. Cook for 90 seconds, stirring constantly, until the spices are fragrant and have darkened slightly; the kitchen should smell warm and smoky.
3. 3Add the sweet potato cubes and finely diced carrot, stirring to coat everything in the spiced onion. Cook for 2-3 minutes, letting the vegetables take on the colour of the spices.
4. 4Tip in the red lentils, then pour over the chopped tomatoes, coconut milk and vegetable stock. Drop in the bay leaf, stir well and bring up to a boil.
5. 5Reduce to a steady simmer and cook, uncovered, for 25-30 minutes, stirring every 8 minutes or so. The lentils will collapse into the soup and the sweet potato should be completely tender; a spoon should pass through with no resistance.
6. 6Fish out the bay leaf. Use a stick blender to blend about half the soup for a thick, textured consistency; or blend fully for a smooth finish. Taste carefully and season well with salt and plenty of black pepper.
7. 7Ladle into bowls, drizzle with the reserved teaspoon of oil and add the optional torn coriander. Cool leftovers promptly, refrigerate within 2 hours and freeze for up to 3 months. Defrost in the fridge and reheat until steaming hot throughout.

Per serving

kcal

713

protein

26.4g

fibre

16.6g

carbs

91.3g

fat

29.3g