Perfect soup, full of nutritions, protein and minerals.
› 750g sweet potatoes
› 2 red onions
› ½ tbsp cumin seeds
› 1 tsp ground coriander
› olive oil
› 4 cloves of garlic
› 1 fresh red chilli
› ½ a bunch of fresh coriander
› 125g red lentils
› 1 litre organic vegetable stock
› 1 x 400g tin of light coconut milk
› 1 lemon
Preheat the oven to 180ºC/350ºF/gas 4. Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm thick wedges.
Place in a roasting tray and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Pop in the oven for 40 to 45 minutes. Peel and finely slice the garlic, then finely slice the chilli. Pick the
coriander leaves and set aside, then slice the stalks.
Place a large saucepan over medium-low heat and pour in a lug of oil. Sauté the garlic, chilli and coriander stalks for a minute,
until lightly golden. Add the red lentils to the pan. Stir to coat, then pour in the hot stock and coconut milk.
Turn up the heat, gently bring it to the boil, then let it come to a simmer. Cook the lentils for 20 minutes.
When the veggies are ready, remove them from the oven and add them to the pan. Add most of the coriander leaves, then blitz the soup with a stick blender until it’s creamy but still has a little texture. Squeeze in some lemon juice to taste and adjust the seasoning if need be. Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings.