Red Lentil Soup with Sweet Potato & Carrot

A well balanced, colourful soup designed for cool weather. A little bit Indian & a little bit Moroccan, and so easy to make!

Serves 2  – 4

Ingredients:

• 1 – 2 tbsps  olive oil
• 1 large onion
• 1 sweet potato (not too big)
• 2 carrots (about the same amount as the sweet potato)
• ½  tsp ground turmeric
• ½  tsp ground cumin
• ¼ –  ½  tsp dried thyme
• ½ cup uncooked red lentils
• 2 cups water
• sea salt & fresh ground pepper, to taste
• sour cream, Parmesan & chopped green onions for topping.

Method:

Heat the oil in a pot. Add chopped onions and sauté until fragrant. Add turmeric, cumin & thyme & continue to sauté for a couple of minutes. Add chopped sweet potatoes and carrots and cook for a minute or so, while stirring. Now add rinsed lentils, water, sea salt and pepper, cover and let simmer for 20-25 minutes until the vegetables and lentils are soft.

Now, there are two options for serving this delicious soup: 1) with an immersion blender, puree the soup for a silky, smooth texture or 2) mash some of the veggies with a spoon but leave the vast majority as is for a more chunky soup. Taste and adjust for salt & pepper. Serve the soup in bowls, topped with a spoon full of sour cream, a touch of Parmesan & chopped green onions for a little drama & bite.