This week has been so wet and wild that the only thing for it was to knock up a tasty autumnal soup to warm those cockles! This Good Food recipe is packed full of curried flavour and super filling. Serve this with some naan bread for dipping, lot’s of pepper and a swirl of natural yoghurt.
You will need:
- 100g red lentils (no need to soak)
- 1 onion, chopped
- knob of butter
- 1 garlic clove, finely chopped
- 2 tbsp curry paste
- 450g sweet potatoes, peeled and cubed
- 450g floury potatoes, peeled and cubed
- 2 pints of hot vegetable stock
- 2 tbsp chopped fresh mint (optional)
- 1 fresh red chilli, chopped, for extra heat! (this is optional and you can add more or less chilli according to your taste)
- 142ml carton natural yoghurt
- naan breads to serve
Cook the lentils in boiling water for 15 minutes. Cook the onion in the butter for 8 minutes until softened and beginning to brown. Stir in the garlic, curry paste, chilli (if using), and cubed potatoes. Cook for 5 minutes, stirring.
Drain the lentils and add to the potatoes, along with the stock. Cook for 12-15 minutes until the potatoes are fully cooked. Once cooked, blend the soup until smooth. Season to taste (I like to add a good hit of coarse ground black pepper at this stage). Stir in the mint if using.
Ladle into bowls, add a swirl of yoghurt and serve with the naan bread. Then get cosy, devour and mop that bowl clean!