Sweet potato and lentil coconut soup

Sweet potato and lentil coconut soup

Ingredients (Serves 4):

1 fresh red chilli

5 cloves garlic

1 large onion

1 large sweet potato

1 tin coconut milk (full fat)

2 tins green lentils

150g fresh spinach

1 tbsp curry powder

1 tsp tumeric

1 tsp paprika

2 vegetable stock cubes

3 kaffir lime leaves

1 lime



1. Start by finely chopping the garlic, onion and chilli (keep the seeds in if you like spice!) then fry in a large non-stick saucepan on a medium heat. Add small splashes of water if things start to stick.

2. Meanwhile, peel the sweet potato and chop into small chunks. Once the other ingredients have been cooking for about 7 minutes, add the sweet potato and the spices and fry for a further 4-5 minutes.

3. Drain the lentils in a colander then give them a rinse. Add them to the pan along with the coconut milk and kaffir lime leaves. Dissolve the stock cubes into 1/2 litre boiling water add add to the pan.

4. Bring to the boil then turn down to a simmer and cook for about half an hour. Add more boiling water if you feel that it needs to be more soupy.

5. Once the sweet potato is beautifully soft, stir in the juice from the lime and the spinach so that it wilts, then serve up in bowls.



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