Spiced sweet potato, red lentil & tomato soup
I do love a chunky, spicy soup and this vegan recipe ticks both those boxes. It's gently spiced and thoroughly warming on a cold day, of which we seem to have many in Leeds! I love anything with lentils in and I've put in some red ones to add extra protein, flavour and to make the soup nice n hearty. It's straightforward to make and you can whip up a large batch and freeze a few portions.
Ingredients
Makes about 6 servings, depending on how big your bowl is ;-)
1 medium sweet potato, roasted in it's skin
2 medium onions, chopped roughly
1 large clove garlic, minced
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp dried chilli flakes, or 1/4 tsp cayenne pepper
1 x 400g tin of tomatoes
1 low salt vegetable stock cube (I like Kallo's) dissolved in 1L of boiling water
100g dried red lentils
3/4 tsp fine ground sea salt, or 1 tsp sea salt flakes
Big handful of kale, spinach cavolo nero and/or coriander
Method
Put the oven on 180℃ and roast the sweet potatoes until nice and soft.
While the potatoes are cooking, gently fry the onions in a large pan for 10-15 minutes until they're soft.
Add the garlic and cook for 1-2 minutes, then add the spices and warm through for a couple of minutes.
Put the tin of tomatoes and the dissolved stock in the pan with the onions and heat through.
Use a hand blender to turn the mix into a smooth sauce.
Add the lentils and simmer for 20 minutes.
Season and add a big handful of greens and coriander.