Ingredients:

  • 2 tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion (finely diced)
  • 2 medium Carrots (finely diced)
  • 2 stalks Celery (finely diced)
  • 4 cloves Garlic (minced)
  • 1 tbsp Fresh Ginger (grated)
  • 1 tsp Ground Cumin
  • 1 tsp Turmeric
  • 1/2 tsp Red Chilli Flakes (or to taste)
  • 1/2 tsp Dried Thyme
  • 2 large Bay Leaves
  • Salt, to taste
  • Black Pepper, to taste
  • 1 cup Red Lentils (rinsed thoroughly)
  • 1 large Sweet Potato (peeled and diced)
  • 6 cups Vegetable Stock (Low Sodium, hot)
  • 1 x 14.5 oz can Tinned Chopped Tomatoes (undrained)
  • 2 tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Coriander (Cilantro), chopped, for garnish
  • Greek Yogurt (or vegan alternative), to serve (optional)

Instructions:

  1. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes, stirring occasionally, until the vegetables have softened beautifully and the onion is translucent.
  2. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant. Do not allow the garlic to brown or burn.
  3. Reduce the heat slightly. Add the ground cumin, turmeric, chilli flakes, and dried thyme directly into the oil and vegetables. Cook for 30 seconds, stirring constantly, to 'bloom' the spices for maximum flavor.
  4. Pour in the rinsed red lentils, diced sweet potato, and chopped tinned tomatoes. Stir well to coat everything in the spices.
  5. Pour in the hot vegetable stock and add the bay leaves. Season lightly with salt and pepper. Bring the soup up to a rolling boil.
  6. Immediately reduce the heat to low, cover the pot with a lid slightly ajar, and let the soup simmer gently for 30–40 minutes.
  7. The soup is ready when the sweet potatoes are fork-tender and the red lentils have completely broken down, thickening the liquid considerably. Stir occasionally during the last 10 minutes.
  8. Before blending, ensure you remove and discard the two bay leaves.
  9. For a smooth, velvety texture, use an immersion blender to blend half to two-thirds of the soup directly in the pot. Leave some chunky texture if you prefer a heartier feel.
  10. Stir in the fresh lemon juice. Taste the soup and adjust the salt, pepper, and chilli flakes as necessary.
  11. Ladle into bowls, swirl with a dollop of Greek yogurt or a vegan alternative, and garnish generously with fresh coriander.