THE DAIRY KITCHEN
Sweet Potato, Red Lentil and Capsicum Soup
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
20 MINS
Cooking
50 MINS
Rich in flavour, thick and hearty, this soup makes an excellent dinner or substantial lunch.
Ingredients
1 tablespoon oil1 large onion, diced
2 red capsicums, roughly chopped
5cm piece fresh ginger, peeled and roughly chopped
2 cloves garlic, crushed
2 teaspoons whole cumin seeds
1 teaspoon turmeric
pinch dried chilli flakes, plus extra for serving
salt, to taste
500g orange sweet potato, peeled and chopped
400g can good quality chopped tomatoes
1 cup red lentils
6 cups chicken or vegetable stock
500ml Greek-style natural yoghurt
1/2 cup finely chopped coriander, plus extra for garnish
Handy Tips
The soup may be made ahead and refrigerated before reheating and adding the yoghurt. Thin the soup with extra stock or water if desired.
Method
- Heat oil in a large pot, add onion and cook over medium heat until translucent. Add capsicums, ginger, garlic, spices and salt and cook for 1-2 minutes. Add sweet potato, tomatoes, lentils and stock to the pot and simmer, partly covered and stirring occasionally, for 45-50 minutes or until the vegetables and lentils are tender. Cool slightly before blending then return to the pot.
- Warm gently without boiling and stir through half the yoghurt and coriander. Serve with a swirl of remaining yoghurt and garnish with coriander and chilli.
