British Spiced Lentil and Sweet Potato Soup

Shopping list

• 2 tbsp olive oil

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — crushed

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• 2 tsp ground cumin

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• 1 tsp ground coriander

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• 400 g sweet potato — peeled and diced

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• 200 g red lentils — rinsed

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• 1 l vegetable stock — use vegan stock cube

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• 400 g chopped tomatoes — tinned

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• 1 bunch fresh coriander — roughly chopped

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• 1 pinch sea salt — to taste

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• 1 pinch black pepper — to taste

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• 1 tbsp lemon juice

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Step by step

1. 1

   Heat the olive oil in a large heavy-based saucepan over a medium heat. Add the onion and cook gently for 5– 6 minutes until softened.

2. 2

   Stir in the garlic, cumin and ground coriander. Cook for 1 minute until fragrant.

3. 3

   Add the diced sweet potato, red lentils, vegetable stock and chopped tomatoes. Stir well and bring to a gentle boil.

4. 4

   Reduce the heat, cover and simmer for 20– 25 minutes, stirring occasionally, until the lentils and sweet potato are tender and breaking down.

5. 5

   Use a stick blender to partially blend the soup—leave some texture if you prefer, or blend until completely smooth.

6. 6

   Stir in the lemon juice and half of the chopped coriander. Taste and season with sea salt and black pepper.

7. 7

   Ladle into bowls and scatter with the remaining fresh coriander before serving.