With the abundance of the autumn harvest and the weather getting noticeably cooler, what better way to immerse yourself in the beauty that is the season than with a hearty homemade soup. This concoction is creamy and delicious while packing a powerful nutritional punch – red lentils are high in fibre and protein, while creamy coconut milk is full of good fats. Plus, our delicious new range of Massel vegetable stock makes a wonderful addition here – it’s vegan, gluten free and made with quality all-natural ingredients to give any dish a flavour-packed punch.
Sweet potato, red lentil and coconut soup
- 750g sweet potatoes
- 2 red onions
- ½ Tbsp cumin seeds
- 1 tsp ground coriander
- Olive oil
- 4 cloves garlic
- 1 fresh red chilli
- ½ bunch fresh coriander
- 125g red lentils
- 1 litre organic vegetable stock
- 400ml coconut milk
- 1 lemon
- Preheat the oven to 180ºC.
- Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm-thick wedges.
- Place in a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Pop in the oven for 40 to 45 minutes, or until cooked and golden.
- Peel and finely slice the garlic, then finely slice the chilli. Pick the coriander leaves and set aside, then finely slice the stalks.
- Place a large saucepan over a medium-low heat and pour in a lug of oil. Sauté the garlic, chilli and coriander stalks for a minute, until lightly golden.
- Add the red lentils to the pan. Stir to coat, then pour in the hot stock and coconut milk.
- Turn up the heat, gently bring it to the boil, then let it come to a simmer. Cook the lentils for 20 minutes, or until they are completely broken down.
- When the veggies are ready, remove from the oven and carefully spoon into the pan. Add most of the coriander leaves, then blitz the soup with a stick blender until it’s creamy but still has a little texture.
- Squeeze in some lemon juice to taste and adjust the seasoning if need be. Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings, if you like.