Red Lentil, Sweet Potato and Coconut Soup

Ingredients

• Sweet potato750 g
• Cumin seeds7.5 ml
• Olive oilas needed
• Red chilli1
• Red lentils125 g
• Coconut milk400 ml
• Red onions2
• Ground coriander5 ml
• Garlic cloves4
• Fresh coriander½ bunch
• Vegetable stock1 l
• Lemon1

Method

1. Place the diced onions and sweet potatoes in a warm oven at 180 °C with seasoning — salt, pepper, cumin seeds and ground coriander. Cook until golden.
2. Cut the garlic, chilli and coriander stalks, and sauté them in oil.
3. Add the red lentils and stir.
4. Add the hot stock and coconut milk.
5. Bring to the boil, then simmer for about 20 minutes.
6. Add the oven vegetables to the pan plus a handful of coriander leaves, and blitz.
7. Squeeze in the lemon juice and season if needed. Combine.