A super tasty vegetable soup with Thai influences, and perfect after a bracing walk. Its from ” The Hidden Hut” by Simon Stallaed.
Ingredients
- 700 g sweet potatoes, scrubbed diced into 2.5 cm chunks
- 2 red onions peeled and roughly chopped
- 4 garlic cloves chopped
- 2 tbsps olive oil
- 100 g red lentils
- 900 ml vegetable stock
- 2 red chillies deseeded and diced
- 200 ml coconut cream
- sea salt and freshly ground black pepper
To serve:
- 4 tbsps flaked almonds
- a handful coriander leaves roughly chopped
- a handful mint leaves roughly chopped
- 1 red chilli deseeded and finely sliced
- 2 limes quartered
Servings:
Instructions
- preheat the oven to 200 C, 180 Fan, Gas 6. Put the sweet potatoes on a baking tray and add the onions and garlic. Add the oil and toss to coat, then season with salt and pepper. Roast in the oven for 20 minutes.
- Meanwhile put the lentils in a heavy based saucepan and add the stock and chillies. Bring to the boil, then reduce the heat and simmer for 20 minutes. Blend with a hand blender.
- When the roasted vegetables are ready add them to the lentil pan. Pour in the coconut cream then return to the boil and simmer lightly for 15 minutes until the vegetables have broken down with the lentils.
- Increas the oven temperature to 220 C, 200 Fan, Gas 7 and put the flaked almonds on a baking tray. Toast in the oven for 2-3 minutes , watching carefully, until they kust start to colour. Remove from the oven and set aside.
- Serve in soup bpwls topped with the fresh herbs, chilli slices, toasted almondsand lime quarters.
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