Red Lentil and Sweet Potato Soup with Cumin
Posted: Fri Oct 29, 2010 7:11 am
Red Lentil and Sweet Potato Soup with Cumin
This is a delicious soup and only takes 25 minutes to prepare and cook. Add more vegetables if you like or more spices but its great as it is for a warm supper on a cold Autumn evening!ÂÂ
Ingredients
8 oz red lentils
1 medium red onion finely chopped
2 sweet potatoes peeled and cubed
2 cloves garlic crushed
1 heaped tsp turmeric
1 tsp cumin seeds
1 tsp heaped cumin powder
1 tin chopped tomatoes
Water or homemade stock
2 tbsp coconut oil or olive oil
2 tbsp tamari
Salt and pepper to taste
Method
Wash the lentils by putting them in a sieve and running them under a  cold tap for a few seconds to remove the dust.
Heat the oil in a medium saucepan and add the cumin seeds. When they sizzle turn the heat down and add the red onion and crushed garlic and sweet potatoes.ÂÂ
Then add the cumin powder and turmeric, stir for a minute and add the red lentils, tin tomatoes and about 1 pint of water or stock.ÂÂ
If you use a stock cube be sure to taste before adding extra salt.
Bring to the boil and then turn down to a simmer and cook for about 20 minutes and then check to see if it needs more water adjusting accordingly - if you want a thicker soup or a thinner consistency.
Season with the tamari and 1 tsp salt  or more to taste.
Can be liquidised if you are serving fussy eaters - but I think it is delicious left chunky.
Recipe by Liz Nolan
This is a delicious soup and only takes 25 minutes to prepare and cook. Add more vegetables if you like or more spices but its great as it is for a warm supper on a cold Autumn evening!ÂÂ
Ingredients
8 oz red lentils
1 medium red onion finely chopped
2 sweet potatoes peeled and cubed
2 cloves garlic crushed
1 heaped tsp turmeric
1 tsp cumin seeds
1 tsp heaped cumin powder
1 tin chopped tomatoes
Water or homemade stock
2 tbsp coconut oil or olive oil
2 tbsp tamari
Salt and pepper to taste
Method
Wash the lentils by putting them in a sieve and running them under a  cold tap for a few seconds to remove the dust.
Heat the oil in a medium saucepan and add the cumin seeds. When they sizzle turn the heat down and add the red onion and crushed garlic and sweet potatoes.ÂÂ
Then add the cumin powder and turmeric, stir for a minute and add the red lentils, tin tomatoes and about 1 pint of water or stock.ÂÂ
If you use a stock cube be sure to taste before adding extra salt.
Bring to the boil and then turn down to a simmer and cook for about 20 minutes and then check to see if it needs more water adjusting accordingly - if you want a thicker soup or a thinner consistency.
Season with the tamari and 1 tsp salt  or more to taste.
Can be liquidised if you are serving fussy eaters - but I think it is delicious left chunky.
Recipe by Liz Nolan