Sweet Potato Lentil and Lime Soup

Name: Sweet Potato Lentil and Lime Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 onion, chopped; 500 g sweet potatoes, peeled and cut into large chunks; 4 garlic cloves, crushed; 20 g gingerroot, grated (1 inch square piece); 1/2 tablespoon fennel seed; 2 tablespoons mild olive oil; 0.5 (14 ounce) can chopped tomatoes; 1 heaped tsp ground cinnamon; 150 g red lentils; 2 1/2 pints of mild vegetable stock; 30 g mint (a small bunch, leaves only, chopped); 1 -2 lime (juice only); 100 ml Greek yogurt (approx, to serve); 1/2 teaspoon salt; 1/4 teaspoon black pepper (freshly ground)

Submitted by robd16

"Made for cold weather, this hearty warming soup hits all the right spots. The lime, mint and Greek yoghurt are essentials and compliment the earthy flavours of the garlic, cinnamon. ginger lentils and sweet potatoes perfectly. I've adapted this recipe from Sophie Grigson's vegetable book. Pure bliss in a bowl. . ."

Download

photo by robd16

Ready In:: 50mins
Ingredients:: 15
Serves:: 4

ingredients

1 onion, chopped
500 g sweet potatoes, peeled and cut into large chunks
4 garlic cloves, crushed
20 g gingerroot, grated (1 inch square piece)
¹⁄₂ tablespoon fennel seed
2 tablespoons mild olive oil
0.5 (14 ounce) can chopped tomatoes
1 heaped tsp ground cinnamon
150 g red lentils
2 ¹⁄₂ pints of mild vegetable stock
30 g mint (a small bunch, leaves only, chopped)
1 -2 lime (juice only)
100 ml Greek yogurt (approx, to serve)
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon black pepper (freshly ground)

directions

Heat the oil in a large pan over a medium heat, fry the onion for a couple of minutes then add the fennel seeds, sweet potato, garlic and ginger.
Reduce the heat to low, cover with a lid and allow to sweat for 10 minutes.
Now add the cinnamon, lentils, chopped tomatoes and the vegetable stock.
Bring to the boil, reduce the heat and allow to simmer for 20-30 minutes until the sweet potatoes are tender and the lentils broken down.
Season with salt and pepper to taste and allow to cool slightly.
Put half of the mixture in a blender and blend well or use a hand blender to break the soup down, but leave some chunky bits.
When ready to serve, reheat the soup, add the chopped mint (reserving some for garnish) and once hot add the lime juice. Take off the heat and taste and adjust seasoning.
Serve in large bowls with dollops of greek yoghurt and a sprinkling of fresh mint.
WOW!

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

robd16

I come from a family of food loves, in fact its the subject we talk about most! I've been trying to write a cookbook for years but always hit stumbling blocks or wanted to go in another direction. Its not as easy as it looks! I've decided to upload my all time favorite recipes onto this website. Trust me when I say that good recipes don't make it onto my page, only the truly great and AMAZINGLY TASTY or ingenious and unusual ones do. Most are tried and tested but some I just give the general idea for. You get the gist! I really appriciate your reviews and comments so If you've made or tasted one of my recipes then please leave me some feedback!

View Full Profile