I rustled up a nice soup today which worked really well so here is the recipe… I went off a recipe in Delicious magazine but added a few things of my own.. the one in the magazine is called “Coconut, lentil and sweet potato soup” but the only coconut used is coconut oil.. which doesn’t actually taste of coconut so I am not sure what they were thinking with that name as people will be expecting something completely different!
2 Sweet Potatoes cut into small chunks
1 tbsp Oil
1 large onion diced
2 garlic cloves chopped
3cm ginger, grated
1 tbsp Tomato puree
2 Roasted red peppers chopped – you can use ones from a jar if you like its much easier.
1 Courgette peeled and grated.
1 bay leaf
a large handful of red lentils
2 pints of veg or chicken stock ( I used a stock pot)
half a red chilli
Heat the oil in your pan and lightly fry your onion with some salt and pepper. When it starts to go soft add the garlic chilli and ginger and fry for another minute.
Stir in the tomato puree, chopped red peppers, grated courgette and sweet potato chunks and cook for a few minutes.
Add the bay leaf lentils and stock and bring to the boil for 5 minutes.
Simmer for a further 20 minutes, remove the bay leaf and then blend.
Season with salt and pepper.
If you want a thinner consistency blend before adding the lentils and then simmer until they go soft.