curried sweet potato & lentil soup.

A big batch, high fibre, budget-friendly soup with red lentils, sweet potato and coconut milk. Freezer friendly and genuinely filling.

Dietary: Vegan, Gluten Free
Cooking Time: 30 minutes
Serves: 4

Ingredients:
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons curry powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 large sweet potato, diced
1 cup red lentils
400g can diced tomatoes
400ml coconut milk
2 cups vegetable stock
Salt and pepper

Method:
Cook the onion, garlic and ginger in the oil until softened.
Add the spices and cook for 1 minute.
Add the sweet potato, lentils, tomatoes, coconut milk and stock.
Simmer for 20-25 minutes until thick and creamy.
Season and serve warm.

Tips:
Stir regularly as the lentils can catch on the bottom.
Add a squeeze of lime before serving.