This Nourishing Sweet Potato and Lentil Soup by Sally Obermeder and Maha Corbett will warm your heart and your soul.
Nourishing Sweet Potato and Lentil Soup by Sally Obermeder and Maha Corbett
4
servings15
minutes52
minutes200
kcal1
hour7
minutesA wholesome and comforting soup with sweet potato and lentils, packed with nutrients and perfect for a healthy meal.
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Ingredients
2 medium sweet potatoes-peeled, chopped
3 large Carrots-chopped
1 medium leek-trimmed, chopped
1 medium brown onion-chopped
2 tbsp Olive oil
2 tsp ground Cumin
1/2 tsp ground Turmeric
1 cup (200g) dried red lentils
1 litre or 4 cups vegetable stock
1 Greek yoghurt, cress and ground cumin-to serve with
1 cup coconut milk
Directions
- Preheat the oven to 180’C. Line a large oven tray with baking paper.
- Place the sweet potato, carrot, leek and onion on the prepared tray. Add the olive oil and spices and toss well to coat.
- Roast for 40 minutes or until the vegetables are tender.
- Meanwhile, cook lentils in a large saucepan according to packet directions. Drain and return to saucepan over medium heat.
- Add the roasted vegetables along with the vegetable stock and coconut milk.
- Bring to the boil. Reduce heat to medium-low and simmer for 10 minutes. Cool slightly. Using a stick blender, blend soup until smooth.
- TO SERVE Drizzle with yoghurt. Sprinkle with cress and cumin.
- Recipe and Image from Donner’s Done by Sally Obermeder and Maha Corbett, out now!
Quite timely since winter is coming.
This will be a great soup to brighten up your table and will warm you up as well.
Stay at home doggy mom. I’m a cancer. I have 2 19 week old rottweiler puppies. They are so affectionate…