This gluten free high protein dish is a tasty way to top up on your iron, vitamin C and anti-oxidants. Serves: 4 Prep Time: 20 mins Cook Time: 60 mins
100g lentils washed
1 large onion finely chopped
3 tbsp hemp oil
3 cloves of garlic finely chopped or grated.
2 small sweet potato peeled
½ tin plumb tomatoes
1 litre Vegetable stock
1tsp Coriander powder
1tsp cumin powder
½ tsp chilli powder
Heat the pan and add the hemp oil
Soften the onions and the garlic
Add the dry ingredients – coriander, cumin and chilli powder.
Cook the masalas for about 5 mins.
Cut one sweet potato into small chunks add them to the pan
Add the lentils
Add the stock and the tomatoes
Bring to a boil then simmer with the lid on (15-20mins) – stirring occasionally.
Make sure that the potatoes and lentils are cooked
Add water if need be.
Once cooked – take out two ladles of the chunky lentil and potato mixture and add to a blender just blitz on a pulse a few times then return it to the pan.
Check for seasoning and set aside.
I like to serve this soup with crispy crunchy sweet potato thins.
Preheat the oven 180/ gas mark 6
With the remaining sweet potato slice thinly with a potato peeler
Spray with olive oil and place on a baking tray in a pre-heated oven
Until golden brown. Keep your eye on them as they will crisp up in no time.
Gives the chunky soup another texture.