Publications
- 5ml - cumin seeds
- 30ml - oil
- 2 - onions, chopped
- 4cloves - garlic, chopped
- 2 - chillies, chopped
- 2 - celery sticks, chopped
- 2 - carrots, chopped
- 2 - sweet potatoes, peeled and cubed
- 5ml - turmeric
- 5ml - smoked paprika
- 2,5ml - ground coriander
- 250g - split red lentils
- 500ml - vegetable or chicken stock
- 750ml - hot water
- 1can - (400g) whole tomatoes
- 5ml - sugar
- - salt
- - TO SERVE
- 15ml - oil
- - handful cherry tomatoes, plus extra
- - chopped fresh coriander
- - pinch of smoked paprika
- - sweet potato chips (optional)
1 Heat a pot and toast the cumin until fragrant. Add the oil, onion, garlic and chilli and stir-fry until soft.
2 Add the celery, carrot and sweet potato and stir-fry for 5 minutes. Add the spices, lentils, stock and hot water. Bring to the boil and cook for 30 minutes until the lentils and sweet potatoes are soft.
3 Stir in the tomatoes, turn down the heat and simmer for another 10 minutes. Add the sugar and remove from the heat. Blend the soup with a stick blender and season with salt. If the soup is too thick, add more stock or hot water and adjust the seasoning accordingly.
4 To serve Heat the oil in a pan and fry the cherry tomatoes until they burst open. Dish the soup into bowls and top each bowl with a few cherry tomatoes. Sprinkle the coriander and paprika over and garnish with sweet potato chips (if using).
