Red Lentil, Sweet Potato and Coconut Soup
Savor the rich fusion of red lentils, sweet potatoes, and coconut in our soup, kicked up a notch with a touch of cumin and ground coriander. This hearty blend promises a robust and satisfying taste experience.
Ingredients
750 g sweet potatoes
2 red onions
½ tablespoon cumin seeds
1 teaspoon ground coriander
olive oil
4 cloves of garlic
1 fresh red chilli
½ a bunch of fresh coriander
125 g red lentils
1 litre organic vegetable stock
1 x 400 g tin of light coconut milk
1 lemon
Method
Preheat your oven to 180ºC/350ºF/gas 4.
Cut sweet potatoes into 2cm chunks and onions into 2cm-thick wedges. Place them on a roasting tray, sprinkle with cumin seeds, ground coriander, sea salt, and black pepper. Drizzle with oil, toss to coat, and roast for 40 to 45 minutes until golden.
Peel and finely slice garlic, slice the chili, and set aside coriander leaves. Finely slice the coriander stalks.
In a large saucepan over medium-low heat, sauté garlic, chili, and coriander stalks until lightly golden.
Add red lentils to the pan, stir to coat, then pour in hot stock and coconut milk. Bring to a simmer and cook lentils for 20 minutes until broken down.
Once veggies are roasted, spoon them into the pan. Add most of the coriander leaves, then use a stick blender to blitz the soup until creamy with a bit of texture.
Squeeze in lemon juice to taste, adjust seasoning if needed. Serve the hot soup topped with remaining coriander leaves and toasted coconut shavings if desired.