Red Lentil and Sweet Potato Soup

Name: Red Lentil and Sweet Potato Soup
Cuisine: South African
Ingredients: 60 ml Olive Oil, divided; 1 Onion, peeled and sliced; 1 Onion, peeled and diced; 1 large Sweet Potato, peeled and chopped in 2 cm cubes; 2 celery ribs, chopped; 30 ml minced fresh Garlic; 5 ml Garam Masala; 5 ml Kosher Salt; 5 ml Paprika; 1 Bay leaf; 1500 ml Vegetable Stock; 350 ml Red Lentils; 250 ml Orley Whip

Sean Strydom @Sean_Strydom

Port Elizabeth

Red Lentil and Sweet Potato Soup

Sean Strydom @Sean_Strydom

Saved

Ingredients

60 mlOlive Oil, divided
1Onion, peeled and sliced
1Onion, peeled and diced
1large Sweet Potato, peeled and chopped in 2 cm cubes
2celery ribs, chopped
30 mlminced fresh Garlic
5 mlGaram Masala
5 mlKosher Salt
5 mlPaprika
1Bay leaf
1500 mlVegetable Stock
350 mlRed Lentils
250 mlOrley Whip

Saved

Steps

1

In a non-stick pan, heat 15 ml of Olive Oil. Sauté sliced onions on medium-high until fairly brown and crispy. Remove onions onto a paper towel to drain.
2

Heat 45 ml of Olive Oil in a large Dutch Oven. Add chopped Onions, Sweet Potato and Celery and sauté on medium-high, stirring occasionally, for five minutes or until slightly tender.
3

Add Garlic, Curry, Salt, Paprika and Bay leaf. Stir to combine and fry spices briefly. Add Stock and bring to a boil.
4

Add Red Lentils and continue to cook on medium-high heat for a few minutes. Reduce heat to medium-low, cover and cook for another five to seven minutes, stirring occasionally. Make sure the vegetable are cooked then turn of the heat.
5

Add Orley Whip and puree the soup with a stickblenderor food processor. Garnish with fried Onions.