Sweet Potato & Lentil Soup

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Sweet Potato & Lentil Soup

 

 

2 teaspoons vegetable or peanut oil

1 large brown (yellow) onion, finely chopped

2 teaspoons finely grated fresh ginger

4 teaspoon mild curry powder

3/4 cup red lentils, rinsed

500 g (17 1/2 oz) sweet potato, coarsely chopped

3 teaspoons chicken-style stock powder

8 small pappadums

1/3 cup plain soy yogurt

4 teaspoons chopped chives

 

 

1. Heat oil in a large saucepan over moderate heat. Cook and stir onion for 5

minutes or until soft.

 

2. Add ginger, curry powder and lentils; cook and stir for 1 minute or until

fragrant.

 

3. Add sweet potato, stock powder and 5 cups water; bring to the boil.

Reduce heat; simmer, covered, stirring occasionally, for 20 to 25 minutes or

until sweet potato is tender.

 

4. Stand for 10 minutes to cool slightly.

 

5. Blend in batches until smooth.

 

6. Place in a clean pan. Stir soup over low heat until hot.

 

7. Place pappadums in a single layer on the microwave turntable. Microwave on

High (100%), in 30-second bursts, until puffed and crisp

 

8. Ladle soup into bowls. Top with yogurt and chives. Serve with pappadums.

 

 

Serves 4.