Lentil & Vegetable Soup

LENTIL & VEGETABLE SOUP

SERVES: 4-6

INGREDIENTS

300g sweet potato, cut into cubes

300g pumpkin, cut into cubes

1 red onion, finely chopped

2 garlic cloves, crushed

1 tbl curry powder

1/2 tbl garam masala

1 tsp turmeric

1 tsp cinnamon

4 cups stock

400 ml coconut milk

1 cup (approx 200g) red lentils

1 cup frozen peas

Olive oil

Sea salt & pepper

METHOD

Preheat oven to 180°C and line a tray with baking paper. Place the chopped sweet potato and pumpkin onto the tray and toss with plenty of olive oil, season with sea salt. Roast for 30 minutes until tender.

While the vegetables are cooking, drizzle a little olive oil into a large pot and fry off the onion and garlic, then add in the curry powder, garam masala, turmeric and cinnamon. Cook for 2 minutes until fragrant then add in the stock, coconut milk and red lentils and bring to a simmer for 20 minutes until the lentils are tender. Add in the peas for the last five minutes. Add in the roasted sweet potato and pumpkin and cook for another 5 minutes before turning off the heat.

Allow to cool slightly, then using a stick blender or regular blender, pulse until soup like, you may need to add a dash or two of water or extra coconut milk or nut milk like almond to achieve your desired soup consistency.