I set out to make a Dal but changed my mind half way through cooking and ended up with this delicious and healthy vegan soup, packed with goodness and perfect for a cold winters day.
I didn’t make the soup too spicy as I wanted my baby Harry to have a taste but if you like heat then add more chilli. My father will travel to London from Sweden tomorrow and stay with us for the week. I’m planning to make this soup for him, he loves spicy food so I will probably triple the amount of chilli and serve Harry something else……
Time: 45 minutes
Spiced Red lentil, sweet potato and coconut soup
200 g red lentils
600 g sweet potato, cut into 1.5 cm cubes
1 onion, finely chopped
100 g fresh spinach
2 tomatoes, chopped
3 cm knob of ginger, finely chopped
4 cloves of garlic, finely chopped
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp chilli powder
pinch of sea salt
1 tbsp coconut oil
600 ml water
400 ml coconut milk
Start with boiling the kettle, wash the lentils, peel and cut the sweet potato, chop the onion, garlic and ginger.
Heat the coconut oil in a large casserole dish or pot, I use a cast iron pot, gently fry the onion for 3 minutes on low heat, then add the chopped garlic and ginger and sauté for another 2 minutes. Add the coriander, cumin and chilli powder, sauté for 2 minutes.
Add the washed lentils, sweet potato, chopped tomato and the boiled water to the pan. Bring to a boil then lower the heat and simmer with the lid on for 20 minutes.
Add the coconut milk and pinch of salt and cook for 10 minutes on high heat without the lid on. Stir in the spinach when there is 2 minutes remaining.
Serve with a wedge of lime.