Smoky Lentil & Sweet Potato Soup

Ingredients

• 300 g red lentils, rinsed
• 600 g sweet potato, peeled and cut into 2cm cubes
• Crusty sourdough bread, to serve
• 1 x 400g tin chopped tomatoes
• salt and black pepper
• 1 large onion, diced
• 3 garlic cloves, crushed
• 2 tsp smoked paprika
• 1.5 tsp ground cumin
• 1 tsp ground turmeric
• 400 ml full-fat coconut milk
• 800 ml vegetable stock
• Natural yoghurt, to serve
• 2 tbsp olive oil
• 15g fresh coriander, roughly chopped, to serve

Method

1. Heat the olive oil in a large heavy-bottomed pot over a medium heat. Add the onion and cook for 7-8 minutes, stirring regularly, until softened and beginning to turn golden at the edges.
2. Stir 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. Add the sweet potato cubes and grated 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. Tip 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. Reduce 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. Fish 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. Ladle into bowls and top with roughly chopped coriander, a generous drizzle of extra virgin olive oil and a crack of black pepper. The soup freezes beautifully for up to 3 months; defrost overnight in the fridge and reheat gently on the hob.