Serves
4
Prep
15
mins
Cooking
25
mins
Sweet Potato & Lentil Soup
Directions
Step 1
Heat olive oil in a large saucepan over medium heat. Add the spices and cook for 1 minute until fragrant. Add the onion and salt and cook, stirring for 2-3 minutes until tender. Add the garlic and ginger and cook for a further 30 seconds or until fragrant.
Step 2
Add sweet potato and capsicum and cook for 1 minute. Add the lentils and stock. Bring to the boil, then reduce heat to low and cook for 20 minutes or until sweet potato is tender and the soup thickens.
Step 3
Season to taste and serve topped with yoghurt and mint.
Tips
- Soup can be pureed after step 2 if desired.
Ingredients
- 2 tbs olive oil
- 1 tsp ground cumin
- 1 tsp ground tumeric
- 1 tbs Clive Of India Hot Curry Powder
- 1 onion, finely chopped
- 1/2 tsp McKenzie's Australian Natural Sea Salt, fine grind
- 2 garlic cloves, finely chopped
- 4cm piece of ginger, grated
- 2 sweet potatoes, peeled and cut into 2cm pieces
- 1 red capsicum, seeds removed, chopped
- 1 1/2 cups McKenzie's Australian Red Split Lentils
- 1.5L or 6 cups vegetable stock
- To serve, Greek style yoghurt
- To serve, mint leaves
