Spicy red lentil and sweet potato soup2016-11-02
- Yield : 4-6
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
Classic wholesome soup!
- knob of softened butter
- 2 medium carrots
- 1 medium onion
- 1 fat clove of garlic, chopped finely
- 2 large sweet potatoes
- 2 sticks of celery
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of cumin seeds
- 1 litre of chicken stock
- 200 g of split red lentils
Chop the onion and garlic and gently sweat them in a large saucepan with a knob of butter on a medium heat.
Peel and chop the carrots, trim and chop the celery and chop the sweet potatoes.
When the onion and garlic have softened but not coloured, add the carrots, celery and sweet potato and sweat for a few more minutes.
Add the cayenne pepper and cumin seeds, mix to coat all the vegetables. Then add the stock and lentils and simmer for 15 minutes.
Once the sweet potatoes are cooked, remove from the heat and using a hand blender, carefully blitz the soup until smooth.
Check seasoning and consistency. Serve with chop flat leaf parsley.