Sweet Potato and Lentil Soup

Here’s a mid-week quicky.

I have been eating soups for lunch for many months now and I am tiring of the same old, same old.

So, inspired by my friend L-Mac, I created a lovely little soup that you might like to try.

It is LOW fat, LOW GI and vegetarian.

Sweet Potato and Lentil Soup Recipe

Ingredients:

1 smallish sweet potato

half a butternut pumpkin

1 carrot

1 cup of dry red lentils (or so)

2 leeks

2 stalks of celery

2 tsp minced garlic/ or 2 cloves

2 tsp minced ginger

1 large carton, or 4 cups of vegetable stock

1 large tin of evaporated skim milk

Method:

Chop everything smallish.

Saute leeks, garlic and ginger

Add all the vegetables and fry off for a minute or so

Add lentils and stock and simmer until all components are cooked.

Add water as necessary, during cooking.

Puree with stick blender or blender.

Add skinny tinny milk and season to taste. Lots of pepper in this one!

Notes on the recipe

The beauty of this soup is that it goes well with corriander, or even a dash of sweet chilli, or fresh chilli for an asian lilt. Or it also goes nice with some freshly chopped chives (or dried, packet ones, like I was forced to use) and some sour cream.

It goes pretty much like a pumpkin soup but is packed with more vegetables and lentils and sweet potato which makes it more nutritious and will keep you fuller for longer.

When you re-heat, add some water as it can get a little thick sitting in the fridge.

You can play around with spices and maybe add some cumin, or paprika or cayenne pepper when simmering.

Red Lentil Soup

The weather is cooling down (well, it is in the Southern hemisphere anyway) and so it’s time bring out the soup recipes.

To keep the calorie count down, I have carb-free meals for lunch, as it feels to me the most expendible meal of the day, in terms of deliciousness. Not like breakfast and dinner.

Now don’t get me wrong, this soup is not un-delicious, it is actually really tasty and light. But my point is, it is low fat and low in carbohydrates (unless you eat with bread that is).

Turkish Red Lentil Soup Recipe

Ingredients:

1 onion

1 carrot

2 cloves of garlic

1 tsp paprika

1 tsp cumin

pinch cayenne pepper

1 litre of chicken or vegetable stock

200 g dried, red lentils

1 or 2 tomatoes, diced

1 tbs dried mint

Method:

In a processor, blitz the onion, carrot and garlic (or very finely chopped).

Saute the onion, garlic and carrot in a drizzle of olive oil.

Add the spices and fry a little until fragrant.

Add stock and lentils and simmer for 20 minutes.

Add the diced tomato and dried mint and simmer further 1o minutes.

Serve with a sprinkle of sumac and a dollop of natural yoghurt.

Afiyet olson!

(that means, enjoy your meal, in Turkish…I think)