Curried Sweet Potato & Lentil Soup
1kg orange-fleshed sweet potato
1 cup of celery, diced
1 tomato, diced
1 carrot, diced1 long red chilli, finely diced
1.5 litre of boiling water or organic miso paste (2-3 tbsp) or vegetable stock
1 cup fresh cannellini or borlotti beans (hydrate overnight) or organic tinned beans
1 cup fresh kidney beans (hydrate overnight) or organic tinned beans
1 cup of lentils, pre-soaked for 1 hour or tinned2 tsp of fresh ginger
1 tsp of cumin powder
1 tsp or coriander powder
½ a cup parsley or coriander leaves Sea salt and pepper
Peel the sweet potato and cut into small cubes.
Add it to boiling stock and bring to the boil.
Add lentil, celery, carrot and tomatoes.
Simmer for 15 minutes or until flesh is soft.
Drain the beans and rinse.
Add the chilli, ginger, cumin, & coriander powder and the beans and stirring well.
(If blending add only half the beans).
Reduce heat and simmer for 15 to 20 minutes.
Taste for salt, pepper then scatter with parsley or coriander.