Vegan Dinner Recipe: Sweet potato, Red lentil & Coconut Soup

A healthy hearty, warming red lentil, tomato and coconut soup, with chilli and ginger. High protein to keep you full.

Serves: 4
Prep time: 25-35min
Soup contains 8.5g protein per serving and is served with 2 slices of Seeded bread for an extra 6.2g protein = 14.7g protein

INGREDIENTS:

• 200g uncooked Infinity Foods Organic Red Lentils 
• 1 large onion
• 2-3 garlic cloves 
• Small knob of fresh ginger (about ½ an inch)
• ½ of a fresh red chilli or a pinch of chilli flakes
• 1 large sweet potato 
• 50g Biona Creamed coconut 
• 2 tbsp rapeseed oil
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 2 tsp Meridian Tamari soya sauce
• 1 tbsp Sunita Organic Lemon Juice 
• Bread of your choice (we like seeded!)
• Naturli Vegan Block
• Salt and pepper, to taste

 
METHOD:

• Start by rinsing and cooking the lentils. Place the dry lentils in a large bowl and top up with cold water. Swirl several times with a large spoon to get the starches off the lentils then carefully drain the water (which should be a little white and starchy now) leaving the lentils in the bowl. Repeat the process a few times until the water runs clear.
  
• Place your washed lentils in a saucepan, top up with water and bring to a boil then simmer until cooked (approx 5-7min), drain and set aside.
  
• While your lentils are on the boil, peel and dice your onion. Peel the garlic then carefully dice finely together with the ginger and chilli, almost forming a paste.
  
• Peel and chop the sweet potatoes, making the chunks smaller if the soup is not going to be blended.
  
• In a large saucepan, heat up 2-3 tablespoons of rapeseed oil (sunflower or coconut will work fine, too) then add your onions.
  
• Saute whilst stirring with a wooden spoon for a few minutes then stir in the garlic, ginger & chilli paste and a dash of oil if the mixture starts to catch. Add your spices (a pinch of cumin, turmeric, salt & pepper) and a splash of water, stir well and saute for a few more minutes.
• Once you notice that your soup base is starting to form more of a unified paste, add the diced sweet potatoes, cooked lentils, creamed coconut, a dash of tamari and top up with boiling water from the kettle.
• Stir well and bring to boil then simmer for around 7 minutes or until you are sure the sweet potatoes are cooked - try one with a fork to make sure it is soft, then add about 1 tablespoon of lemon juice to bring some zing to this dish and blend until smooth.
  
• Adjust your seasoning with salt, pepper, tamari and lemon juice to achieve your desired balance then serve with 2 slices of bread buttered with Naturli Vegan Block. Enjoy!

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