Red Lentil and Sweet Potato Soup
Serves: 4
Prep time: 15 minutes
Cook time: 50 minutes
2 serves per portion
Recipe courtesy of Suzy Jarret, Hinkler Branch
Ingredients:
- 2 tablespoon extra virgin olive oil
- 2 onions, chopped
- 1 garlic clove, crushed
- ½ teaspoon ginger powder
- ½ teaspoon turmeric powder
- 2 teaspoon curry powder
- 1 cup dried red lentils
- 1 medium sweet potato, diced
- 1 bay leaf
- 4 ½ cups chicken stock, salt reduced
- Parsley or thyme, to serve
- Juice of 1 lemon
Method:
- HEAT oil in a saucepan on low/medium heat and sauté the onion, spices and garlic until softened, about 5 minutes.
- ADD the red lentils, sweet potato, bay leaf, and stock to the pot. Bring to the boil then reduce heat and simmer for 45 minutes or until the lentils have softened.
- SPRINKLE with parsley or thyme and a squeeze of lemon juice to serve.
What's Great About It:
Lentils are a great source of protein and fibre making them a good alternative to meat in dishes. This soup combines lentils, spices and sweet potato for a delicious hearty meal!
