Red Lentil & Sweet Potato Soup

Make a huge batch of this soup for quick and easy mid-week meals - its super easy to make, using red lentils that take on a smooth texture when cooked, so no need to blend! Red lentils are a great pantry staple, as you don't have to soak them before cooking, and they cook really quickly, just melting away into a beautifully smooth texture. You can also use these to thicken soups and stews.

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Prep Time 10

Cook Time 30

Servings: 4 servings

Course: Main Course, Soup

Ingredients

1 sweet potato, chopped roughly
2 carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 clove garlic, chopped
¼ teaspoon garam masala
¼ teaspoon tumeric
½ teaspoon curry powder (pick your own heat level)
½ teaspoon cardamom seeds
½ teaspoon red chilli flakes (you can leave these out if you don't like a lot of heat)
1 bay leaf
2 teaspoons salt (I like to use pink Himalayan salt, but anything other that iodised salt is ok)
1 cup dry red lentils, rinsed
6 cups vegetable stock or water

Method

In a large soup or stock pot (about a 4-5 litre size), add a splash of oil over medium heat and add the carrots, celery and onion. Sweat off this holy trinity until the onion is translucent and then add the sweet potato, spices and black pepper to taste. Stir to combine and cook for a few minutes.
Add vegetable stock or water and the lentils and bring to the boil. Once at a boil, reduce the heat to low and simmer, covered, for 30 minutes or until the sweet potato is tender. Add salt and pepper to taste and serve hot.