Lentil and sweet potato soup

Serves 4 · 35 minutes

INGREDIENTS

• 200g red lentils, rinsed

• 2 medium sweet potatoes, peeled and diced

• 1 onion, diced

• 2 cloves garlic, minced

• 1 tin (400g) chopped tomatoes

• 1 litre vegetable stock

• 1 tsp cumin

• 1 tsp smoked paprika

• 1/2 tsp turmeric

• 1 tbsp olive oil

• Salt and black pepper

METHOD

1. Heat the olive oil in a large saucepan over medium heat.

2. Cook the onion for 5 minutes until softened.

3. Add the garlic, cumin, paprika, and turmeric (or whatever you like). Cook for 1 minute, stirring constantly.

4. Add the sweet potato, lentils, chopped tomatoes, and stock. Stir well.

5. Bring to the boil, then reduce to a simmer.

6. Cook for 20-25 minutes, stirring occasionally, until the lentils have broken down and the sweet potato is tender.

7. Season generously with salt and pepper.

8. Blend partially if you prefer a smoother texture, or serve as is.

Note: This makes a large batch — perfect for meal prep.
Keeps in the fridge for 4 days and freezes well.
Serve with crusty bread for extra carbs.