Basic Sweet Potato and Red Lentil Soup.

BlackOrchidBettas's Note:

This is one of my favourite soup recipes. Perfect in winter. It is thick, filling and a little spicy. It is also inexpensive and freezes well. It can be spiced up using chilli , cummin/corriander, or what ever spices you like. with Serve with lebanese bread.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 1 kg sweet potato , peeled and chopped into small pieces
• 2 tablespoons olive oil
• 1 onion , finely chopped
• 4 garlic cloves , crushed
• 2 cups dried red lentils
• 8 cups stock or 8 cups water
• 1 teaspoon salt
• fresh ground pepper , I use a fair bit

Directions:

1. Heat olive oil in a soup pot over medium heat and add onion and garlic.
2. Cook 8-10 minutes, stirring frequently, until onions are soft and slightly caramelized.
3. Add stock, sweet potato, 1 teaspoon salt and bring to a boil. Simmer the soup for about 30-40 minutes, until the lentils and sweet potatoes are tender.
4. Puree the soup, I usually just use a potato masher. But you could use one of those 'stick' blenders.
5. If it seems too thick after blending, add another cup of stock or water and stir well.