Friday, 22 January 2016
Curried sweet potato and lentil soup.
one onion, peeled and chopped
one small carrot, peeled if necessary and chopped
half an outer rib of celery, cleaned and chopped
one medium sweet potato, peeled and chopped
a little dollop of butter or a splash of oil
half tsp mild curry powder
a squeeze of garlic puree
three tbsp red lentils
a chicken or vegetable stock pot (or the equivalent)
some boiling water.
Melt the butter or oil in a pan, add the onion, carrot, celery and sweet potato, stir to coat and gently saute for about five or six minutes, stirring occasionally.
Add the curry powder, garlic puree and lentils, stir well and continue saute-ing for a few more minutes
Add the stock and boiling water to just over the one litre amount (including the veg).
Cover and simmer until the veg is all soft and the lentils are cooked.
Take off the heat and zizz until the soup is smooth. Check seasonings and adjust, if necessary. I didn't need to add anything else.
Reheat and enjoy.
It would be a nice way to add up leftover coconut milk.