Hayley’s Delicious Lentil and Sweet Potato Soup
Clemency’s daughter Hayley whips up this delicious soup, a family favourite.
Ingredients (serves 6)
- 2 tablespoon of oil
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 tablespoon Latasha’s Kitchen Madras Curry Paste
- 1 onion, finely chopped
- 2 cloves of garlic, chopped, or tube/jar equivalent
- 4 cm piece of ginger, peeled and grated or tube/jar equivalent
- 2 medium sweet potatoes, peeled and chopped into small cubes (large dice size)
- 3 medium red capsicum
- 2 cups red lentils
- 6 cups vegetable stock (homemade, liquid UHT style or I use Massel low salt veg stock cubes − 3 of these and 6 cups of water)
- To serve − natural yoghurt
- Heat the oil on low heat, add the spices and Latasha’s Kitchen Madras Curry Paste and cook, stirring, till fragrant
- Add the chopped onion and cook, stirring, till soft
- Add the ginger and garlic and cook a further minute
- Add the sweet potato and capsicum and cook for a further minute
- Add lentils and stock (or water and cubes)
- Bring to the boil and reduce heat to low-medium and cook a further 25 minutes until the sweet potato is soft and the soup thickens
- Serve topped with a dollop of yoghurt
This is a mixed dish with the ingredients used in the ratio of ¼ plate protein-rich foods (lentils and yoghurt), ¼ plate lower GI carbohydrates (sweet potato) and ¼ – ½ plate vegetables (capsicum, onion) so dish up a plateful of this recipe.
It does not quite meet the full vegetable requirement however it is a delicious and filling, nutrient-rich soup that is a great introduction to red lentil use.