Courgette & mushroom bread
A great accompaniment to soups and salads or just served warm with a bit of butter
Sweet potato & lentil soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 2 tsp medium curry powder
- 3 tbsp olive oil
- 2 onionsgrated
- 1 eating applepeeled, cored and grated
- 3 garlic clovescrushed
- 20g pack corianderstalks chopped
- thumb-size piece fresh root gingergrated
- 800g sweet potatoes
- 1.2l low-sodium vegetable stock
- 100g red lentils
- 300ml milk
- juice 1 lime
Nutrition: per serving
- kcal297low
- fat9glow
- saturates2g
- carbs42g
- sugars15glow
- fibre8ghigh
- protein9g
- salt0.71glow
Method
step 1
Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
step 2
Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.
