Warm up these cold days with a steaming hot bowl of delicious red lentil, sweet potato and coconut soup

soup-image

By SJ Russell

At this time of year we all crave something warm and soothing on our dinner table. This simple recipe is pure comfort food in a bowl – healthy, tasty and packed with goodness. There’s no dairy and it’s vegetarian, delicately spiced and hearty enough for a full meal or as a satisfying lunch or starter.

This recipe serves six people and each bowl has just less than 300 calories.

Red lentil, Sweet Potato & Coconut Soup

Ingredients

3-4 sweet potatoes, cut into chunks
2 onions, sliced into wedges
½ tablespoon cumin seeds
1 teaspoon ground coriander
1 tbsp olive oil
4 cloves of garlic
1 fresh red chilli
½ a bunch of fresh coriander (dhania)
125g red lentils, rinsed and dried
1 litre vegetable stock
1 x 400 ml tin of light coconut milk
1 lemon

Method

Preheat you oven to 180ºC

Add the sweet potatoes and onion wedges to a roasting travel and sprinkle over the cumin and coriander, a little salt and pepper, then drizzle over the olive oil and evenly coat all the vegetables. Roast for 40 minutes until lightly golden.

Peel and finely slice the garlic and the chilli. Pick the coriander leaves and set aside, then finely slice the stalks.

Place a pan over a medium heat and pour in a little olive oil then gently fry the garlic, chilli and coriander stalks for a minute, before adding the lentils. Stir, then pour in stock and coconut milk.

Gently bring to a light boil, then reduce and simmer for about 20 minutes. Add the roasted vegetable, most of the coriander leaves, then blend the soup until smooth, but with a little texture remaining.

Squeeze in some lemon juice to taste and adjust the seasoning to your taste. Serve the hot soup topped with the remaining coriander leaves. You can also add some croutons and serve with slices of delicious Artbakery bread, such as American Sourdough or Italian Ciabatta.

See our full list of breads at www.artcaffe.co.ke/artbakery

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