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  • Chiara Saccardo

Sweet Potatoes and Lentil Soup

Updated: Feb 2

2 SERVINGS


INGREDIENTS:

  • 1 LARGE ONION, FINELY CHOPPED

  • 200 GR LENTILS

  • 2 CELERY STALKS

  • 2 CLOVES OF GARLIC, CRUSHED

  • 2 CARROTS, CUT INTO SMALL CHUNKS

  • 3 SWEET POTATOES, CUT INTO SMALL CHUNKS

  • 2 TSP GROUND CUMIN

  • 2 TSP PAPRIKA

  • 1 TSP GROUND CORIANDER

  • 1 TSP GROUND TURMERIC

  • 1 TSP GROUND CINNAMON

  • 1 TSP OF TOMATO PUREE

  • 800ML VEGETABLE STOCK





DIRECTIONS:

PREP TIME: 20MINS

COOK TIME: APPROX 40MINS

  1. Start by placing lentils in a bowl and cover with water to soak for 20 minutes.

  2. While the lentils are soaking prepare all your vegetables.

  3. Heat the coconut oil in a large pan and then add all the vegetables. Soften for 5 minutes and then add all the spices and tomato puree.

  4. Give everything a good stir and leave while you drain the lentils.

  5. Add the lentils and stock to the mix in the pan.

  6. Bring to the boil and leave to simmer for 25-30 minutes or until the lentils and vegetables are cooked.

  7. Remove half of the soup to a blender and blend until smooth.

  8. Return the blended soup to the pan and stir everything together.

  9. Sprinkle with the coriander leaves and serve.

Enjoy!











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