Basic Sweet Potato and Red Lentil Soup.

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.

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 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.