This soup wins. If there was a soup competition and it needed a soup-y than soup type of soup, it’s this one. It is warming, filling, delicious, moreish, easy & cheap. Again, aside of a small sweet potato, some garlic and an onion, this is a store cupboard recipe. I know I have said this every blog post but really, truly your store cupboard is your best friend when it comes to cooking on a budget and reducing food waste. The soup made an odd number of portions. I made a small batch as I wasn’t sure how it would turn out. If you are feeding more or want to freeze some simply double it. If it is too thick for your liking then add a little extra veg stock or water to the saucepan after blending.
Ingredients – 3 bowls
- 1 medium white onion, diced
- 1 small sweet potato, cubed
- 3 cloves of garlic, minced/sliced
- 1 tin chopped tomatoes
- 1/2 tin coconut milk
- 750ml vegetable stock
- 1 cup red lentils
- 1/2 cup puy lentils
- 2 teaspoons cumin
- 1 teaspoon medium curry powder
- 1 tablespoon oil of choice
- Salt & pepper to season
To finish (optional but delicious)
- A squeeze of fresh lime
- Freshly ground black pepper
- Plain vegan yogurt/leftover coconut milk
- Fresh parsley or coriander
Method
- Heat a saucepan over a medium heat and add oil
- Add onion and sweet potato and cook for approximately 5 minutes or until onion is translucent
- Add garlic, cumin & curry powder and cook for further minute until fragrant
- Add red and puy lentils and stir to cover in fragrant mix
- Add chopped tomatoes and cook for two minutes to blend the flavours
- Add veg stock and coconut milk, simmer for 25 minutes or until lentils are soft
- Blend soup and season to taste
- Divide into warm bowls, use a teaspoon to swirl yogurt or coconut milk on top in an arty fashion, sprinkle with fresh herbs, add a squeeze of lime and some freshly ground black pepper.
