Sweet potato and lentil soup

Arlene Thompson. INLT 16-611-CON

Arlene Thompson. INLT 16-611-CON

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Last week Arlene had a busy morning cooking in the Carrrickfergus Cookery School training kitchen, Carrick YMCA, with the Woodburn Parents Fitness group.

They cooked up a really healthy sweet potato and lentil soup and an amazing chicken, leek and mushroom pie with Boulanger potatoes!

They learned more about healthy eating and were all inspired to cook the recipes at home for their families. Here is the soup recipe for you all to try:

Ingredients

(Serves six)

2 teasp medium curry powder

2 tablespoons olive oil

2 onions, peeled and diced

1 eating apple, diced

3 garlic cloves, finely chopped

thumb sized piece ginger, grated

800g sweet potato, peeled and diced

1.5 litre vegetable stock

200g red lentils, rinsed

juice 1 lime

Method

1. Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, and ginger, season, then gently cook for 5 mins, stirring every so often.

2. Meanwhile, peel and dice the sweet potatoes. Tip into the pan with the stock, lentils, and seasoning, then simmer, covered, for 30 minutes or until the sweet potato is tender. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve.

COOK’S TIP: Add 150 ml milk or a dollop of crème fraiche to serve.