Sweet potato & lentil soup
Everyone knows how healthy lentils are, but getting kids to eat them? Hmmm... Well, I thought why not add some sweet potato to give the soup a naturally sweet taste, so fingers crossed they will gobble up those lentils!
Ingredients:
300ml (use a measuring cup) lentils
750ml water (use the same measuring cup) at room temperature
2 large sweet potatoes, peeled and sliced
2 large onions, peeled and cut into rough cubes
a handful of coriander, roughly chopped
3 garlic cloves, finely crushed
1 teaspoon garam masala
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1 tablespoon organic honey
Salt and pepper to taste
1/2 tablespoon coconut oil
Heat the coconut oil over medium heat and add the onions and garlic. Lightly brown and then add the sweet potato, continually stirring until the sweet potato is slightly brown (it will still be raw just slightly brown on the edges).
Add the lentils and 600ml of water and bring the water to a boil. Add the cumin seeds, garam masala, salt, pepper, honey and turmeric and cover with a lid wrapped in a kitchen cloth.
Once the water has been absorbed by the lentils add the rest of the 150ml water and coriander so the mixture takes on a soup consistency.
Making sure the sweet potato is fully cooked take off heat and let cool. Enjoy with some of my fresh sweet potato bread rolls!
Ingredients:
300ml (use a measuring cup) lentils
750ml water (use the same measuring cup) at room temperature
2 large sweet potatoes, peeled and sliced
2 large onions, peeled and cut into rough cubes
a handful of coriander, roughly chopped
3 garlic cloves, finely crushed
1 teaspoon garam masala
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric
1 tablespoon organic honey
Salt and pepper to taste
1/2 tablespoon coconut oil
Heat the coconut oil over medium heat and add the onions and garlic. Lightly brown and then add the sweet potato, continually stirring until the sweet potato is slightly brown (it will still be raw just slightly brown on the edges).
Add the lentils and 600ml of water and bring the water to a boil. Add the cumin seeds, garam masala, salt, pepper, honey and turmeric and cover with a lid wrapped in a kitchen cloth.
Once the water has been absorbed by the lentils add the rest of the 150ml water and coriander so the mixture takes on a soup consistency.
Making sure the sweet potato is fully cooked take off heat and let cool. Enjoy with some of my fresh sweet potato bread rolls!