Sweet potato and lentil soup
- olive or canola oil spray
- 1 large onion, peeled and diced
- 2 medium carrots, peeled and diced
- 2 sticks celery, diced
- 3 cloves garlic, crushed
- 1 tablespoon ground cumin
- 1 small zucchini, diced
- 500g sweet potato, peeled and diced
- 2 x 420g cans no-added-salt cooked brown lentils (undrained)
- 1 litre salt-reduced chicken or vegetable stock
- 500mL water
- freshly chopped coriander, to serve
- Lightly spray a large pot with oil and place on medium to high heat.
- Add onion, carrots and celery. Cook for 5 minutes, stirring often, until vegetables have softened.
- Stir in garlic and cumin, cook for 1 minute until fragrant.
- Add zucchini, sweet potato, lentils (including the water they are canned in), stock and water; stir until well combined.
- Bring to the boil and simmer, partially covered, for 20 minutes until vegetables are tender.
- Ladle soup into bowls and sprinkle with coriander, if desired.
Increase the amount of water for a thinner soup, or process half the soup with a blender or stick mixer for a thicker texture.
- Substitute a diced leek for onion.
- Substitute pumpkin for sweet potato.
- Add one thinly sliced fresh long red chilli to the onion for some spice and serve with a dollop of natural yoghurt.
- Replace lentils with canned no-added-salt chickpeas or cannellini beans or ¾ cup dried red lentils.
- Soup can be stored covered in the fridge for up to 4 days or frozen for up to 6 months.
- Large pot with lid
- stirring spoon
- serving bowls
Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.