Sweet Potato, Red Lentil & Coconut Soup
Time: 60 Minutes
- 2 large sweet potatoes
- 2 red onions
- ½ tablespoon cumin seeds
- 1 teaspoon ground coriander
- Extra virgin olive oil
- 4 cloves of garlic, crushed
- 1 fresh red chilli, finely diced
- ½ bunch of fresh coriander, roughly chopped
- 125g red lentils
- 1 litre organic vegetable stock
- 1 x 400g tin of light coconut milk
- 1 lemon, juiced
- Optional: Fresh coriander to serve
- Preheat oven to 180°C fan forced.
- Dice sweet potatoes into large cubes and roughly chop onions. Transfer onto roasting tray lined with baking paper.
- Drizzle sweet potato and onion with with extra virgin olive oil and sprinkle with cumin seeds and ground coriander. Then season with salt & pepper and toss to coat.
- Transfer tray to the oven and roast for 40 – 45 mins.
- Meanwhile, heat oil in saucepan over medium heat. Add the garlic, chilli and half of the coriander and saute for 1-2 minutes. Then add red lentils to pan and stir for 1 – 2 minutes.
- Pour in stock and coconut milk and bring to the boil. Allow to come to a simmer for 20 minutes.
- When veggies are ready, remove from oven and add to pot. Add remaining coriander. Cook for 4 – 5 minutes.
- Remove pot from stove, add a squeeze of lemon juice and blitz soup with a stick blender until you achieve your desired consistency.
- Serve soup with fresh coriander.
- The recipe is kindly supplied by The Biting Truth Ladies - Accredited Practising Dietitians and Nutritionists of Food United
- Sweet Potatoes are a great source of fibre, vitamins, and minerals. They are rich in antioxidants that protect your body from free radicals.
- Along with being high in protein and low in fat, red lentils are one of the best sources of fibre. Lentils contain both soluble and insoluble fibre, which both provide different benefits to our body.
- Coconut are especially high in manganese, which is essential for bone health and the metabolism of carbohydrates, proteins, and cholesterol.