Sweet Potato & Lentil Soup

 

A week ago, a group of us Scottish fiddlers braved one of the biggest winter storms to meet at Falls Farm up in Perth hills for a day of music making.  The rains were coming down so heavily at one point that visibility on the road was close to zero.  We all made it there safely and had a great time playing lots of tunes.  As usual, everyone brought food to share, like beautiful homemade bread, quiches and cakes.  Most appreciated by all was this sweet potato and lentil soup made by Margaret, the group's leader.  Steaming hot, naturally sweet with a hint of Indian spice, it was just what you needed to warm your body and soul on a freezing wet day.   I like my soup with a little texture but feel free to put it through a processor before serving if you like yours smooth.

Serves 6

INGREDIENTS

• 2 tablespoons olive oil or vegetable oil
• 1 medium-size onion, peeled and finely chopped
• pinch of sea salt
• 2 teaspoons mild Indian curry powder
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2 garlic cloves, finely chopped
• 1 tablespoon chopped fresh ginger
• 1 sweet potato (500g / 1 lb 2oz), peeled and cut into small cubes
• 1 red capsicum, seeds removed, chopped
• 1 cup red lentils
• 4 cups vegetable or chicken stock
• 1 cup water
• 2 tablespoons lime juice
• 3 tablespoons mint leaves, chopped

METHOD

1. Heat oil in a large saucepan over medium heat.  Add onions and sauté with a pinch of salt for 2-3 minutes until soften.
2. Add the curry powder, cumin and turmeric.  Sauté for 1 minute until fragrant.  If the spices start to brown too quickly, stir in a few drops of water.  Add garlic and ginger and cook for a further 30 seconds.
3. Add the sweet potato, capsicum and lentils.  Cook for 1 minutes, stirring, to coat with the spice mixture. 
4. Add the stock and water.  Bring it to the boil, then reduce heat to medium-low and cook, covered, for about 30 minutes or until the sweet potato and lentils are tender.
5. Stir in lime juice and mint leaves before serving.