Red lentil, sweet potato and coconut soup
Apparently winter is coming to an end soon, but Melbourne would have you believe otherwise. I’ve been enjoying a lot of hearty soups this winter, but only just stumbled upon this one a couple of weeks ago. Special thanks to New Earth Catering for the inspiration… I think this is going to be a new staple in my winter repertoire!
The sweet potatoes make a nice change from classic pumpkin soup. A decent amount of ginger and pepper help balance the sweetness with warmth.
You will need:
- 1 large brown onion, diced
- 4-5 cloves garlic, chopped finely
- A large chunk of ginger, chopped finely
- Coconut oil for frying
- 2 teaspoons coriander powder
- 1 cup split red lentils, well rinsed and soaked for a couple of hours
- 1L boiling water
- 1 largish sweet potato (about 500-600g), diced into medium sized cubes
- 200ml coconut cream (1/2 standard can, though you can add more if you like)
- 1 teaspoon stock powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Fresh coriander to garnish
If you’re a huge coriander fan then you might like to chop up the fresh roots and add them in with the ginger and garlic.
- Fry the onion in a large, heavy bottom pot until it turns sweet and translucent.
- Add the garlic and ginger and fry for a moment longer.
- Add coriander powder and lentils and stir for another minute or so.
- Pour the boiling water in and let simmer on a medium heat with the lid on until lentils are nearly cooked (about 10-15 minutes.)
- Add the sweet potato, stock, salt, pepper and coconut cream. Let it cook until the sweet potato is nicely soft.
- Mash the chunks of sweet potato in the pot for chunky homestyle texture, or blend in a food processor for a smoother consistency.
Garnish with fresh coriander and cracked pepper.