Sweet potato, roasted onion & lentil soup
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Loading... - Giulia Falcone
- 12 Jan 2021
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(Serves 4-6)
2 large sweet potatoes (about 550g)
4 small onions (about 325g)
2 tbsp olive oil
1/2 tsp table salt
3 cloves garlic (peel left on)
100g red lentils
2 tsp sweet paprika
1/2 tsp ground turmeric
500ml chicken stock (optional)
1 tbsp cream or natural yoghurt (optional)
Preheat oven to 200C /400F/gas mark 6. Start by peeling the sweet potatoes and then chopping them up into 4cm chunks. Peel and quarter the onions then add them to a roasting tray with the potatoes along with the olive oil, salt and garlic.
Roast for 35 minutes, by which point the vegetables will have shrunk down and softened, but with crisp, dark surfaces.
While the vegetables are roasting, cook the lentils by pouring them into a saucepan with the paprika and turmeric and enough water to cover them by a centimetre. Then bring to a boil and simmer, covered, for 25 minutes, by which point they will break apart easily.
When the vegetables and lentils have cooked, tip them into a blender, popping the garlic cloves out of their skins. Blend with enough stock or boiling water until you have the right consistency; season with extra salt as needed. Finally, stir in the cream.
