Experiments in Taste #6: Lentil and Sweet Potato Soup

Lentils are a great source of protein in a vegan diet. They are also healthy, delicious and very versatile. I’ve already mentioned the nutritional benefits of sweet potato in a previous post, so here is a dish which combines these two fantastic ingredients.

Ingredients

• 1 large onion, finely chopped.
• 2-3 cloves garlic, minced.
• 1-2 fresh chillis, finely sliced (optional).
• 200g sweet potato flesh, cubed.
• 1 tsp cumin.
• 1tsp coriander.
• 1/2 cup each green and red lentils.
• 1 litre vegetable stock.
• Olive oil for frying.
• Salt and pepper to taste.
• A little freshly squeezed lemon juice.

Method

• Cover the base of a large saucepan with olive oil and bring to a medium-high heat.
• Fry the onions to coat in the oil, then reduce to low heat and leave to simmer until softened.
• Add the garlic and chilli and fry for a further minute.
• Add the sweet potato, coriander and cumin, and fry until combined.
• Rinse the lentils in cold water, then add to the pan and combine with the other ingredients.
• Add the warm vegetable stock and bring to the boil, then reduce the heat and simmer until the lentils are cooked through (30-40 minutes).
• Add salt and pepper plus a little lemon juice to taste, then serve.

Serve as a soup or a stew

The red lentils will dissolve during cooking and thicken the mixture: if you prefer to serve this dish as a stew, reduce it a little longer to form a thick sauce. If you prefer a more watery soup, you can add water during cooking to achieve the consistency you prefer.