Lentil and Sweet Potato Soup

Ingredients

• 1 medium onion (finely diced)
• 1 celery rib (finely diced)
• 1 carrot (finely diced)
• 1 medium sweet potato (about 270 grams / 9.5 oz, peeled and diced into cubes)
• 1 tablespoon olive oil (15 ml )
• 1 1/2 teaspoons salt
• 3 cloves garlic (finely diced or minced)
• 1 teaspoon cumin powder
• 1/2 teaspoon coriander seed powder
• 1 teaspoon smoked paprika
• 1 teaspoon sweet paprika
• 1 teaspoon dried thyme (or oregano)
• 1/4 teaspoon pepper
• 2 cans brown lentils (14 oz / 400 grams each, drained)
• 1 cup tomato passata, or canned diced tomatoes (240 ml / 8 oz )
• 4 cups vegetable stock (960 ml / 32 oz )
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice (about 1 lemon) (30 ml )
• Extra salt (to taste after cooking)
• To serve: Cilantro or parsley (sour cream, chili flakes for extra kick)

Instructions

1. 1

   Peel and dice all the vegetables and the garlic.

2. 2

   Heat the olive oil and add ingredients: In a heavy pot, heat the olive oil over medium heat. Add the onion, carrot, and celery with the salt, and sauté for about 10 minutes, until nicely softened.

3. 3

   Add the garlic, sweet potato, spices and herbs, and stir for 1 minute, until fragrant.

4. 4

   Add the lentils, tomato passata, and stock: Add the lentils, tomato passata (or canned tomatoes) and stock.

5. 5

   Bring to a boil and simmer: Bring to a boil, then reduce the heat and simmer until the sweet potato is soft, about 15-20 minutes.

6. 6

   Stir in lemon zest and juice and salt: Once cooked, stir in the lemon zest, lemon juice, and another ¼ to ½ teaspoon salt, to taste.

7. 7

   Use a potato masher to break down some of the sweet potato and lentils, giving the soup a creamy, slightly mushy texture.

8. 8

   Serve as is, or with a dollop of sour cream or yogurt, fresh cilantro (or parsley), and a sprinkle of chili flakes on top.