SPICY SWEET POTATO, COCONUT AND LENTIL SOUP

This soups is perfect for autumn; it's golden glow and the gentle heat from the spices are sure to warm you up in preparation for Winter. The lentils add protein and fibre and are great at making this simple meal more filling!

INGREDIENTS

• 1 tbsp oil

• 1 onion, chopped

• 1 large garlic clove, finely grated

• 1 thumb-sized piece of ginger, finely grated

• 1 tsp turmeric

• 2 tsp curry powder

• 1⁄4 tsp cayenne pepper

• 600g frozen sweet potato chunks

• 125 g red lentils

• 1 litre vegetable stock

• 400 g tin of light coconut milk

• Freshly squeezed juice of half a lime

TO SERVE (optional)

• 1 tbsp hummus

• 1 wholemeal pitta bread toasted and cut into strips

METHOD

1. Heat the oil in a large pan over a medium heat, soften the onion for a couple of minutes.

2. Add the garlic and ginger and fry for a couple more minutes before adding the turmeric

3. and curry powder. Stir and cook for one more minute to allow the spices to release their

4. flavour.

5. Add the frozen sweet potato chunks, red lentils, hot stock and coconut milk.

6. Bring to a fast simmer and cook for 10-15mins or until the lentils and potato are tender.

7. Blend until smooth, season with salt and pepper. Finish off with a squeeze of lime to lift

8. the flavour. A lemon can be used but I really would recommend a lime. Serve with hummus and pitta bread for a more filling lunch. Enjoy!

TOP TIPS:

• The onion, garlic and ginger can be bought frozen to save time.

• If you want a spicier soup, feel free to add some fresh red chilli.

• If the soup is too thick, add more stock.