Spiced lentil and sweet potato soup
Orange sweet potato (kumara)
800 g, kumara, cut into 3cm cubes
2 small, cut into thin wedges
4 medium, roma, halved
3 clove(s), peeled
½ tsp, (flakes)
1 cup(s), (200g red)
Low-fat natural yoghurt
80 g, (80ml)
1 tbs, (sprigs to garnish)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Place the potato, onion, tomato and garlic in a large baking dish. Lightly spray the vegetables with oil and sprinkle with the chilli flakes and cumin. Cover with foil and bake for 1 hour or until vegetables are tender and golden.
- Transfer roasted vegetables to a large saucepan and stir in 1 cup (250ml) of the stock.
- Using a stick blender or food processor, puree until smooth. Return soup to the pan with remaining stock and bring to the boil. Add the lentils.
- Reduce heat to low and simmer, covered, for 15–20 minutes or until lentils are tender. Season with salt and freshly ground black pepper. Ladle soup into bowls and serve topped with a dollop of the yogurt and a coriander sprig.