Ingredients - Serves 4

2 tbsp Olive Oil

1 Medium onion, diced

15g ginger, grated and minced

4 large cloves garlic, grated

2 tsp cumin & turmeric

1 tsp rosemary

1/2 tsp cinnamon

1 tsp ground coriander

Pinch of chili flakes

Pinch of cumin seeds

1 cup dried red lentils, rinsed

1.3L chicken stock

2 sweet potatoes, peeled and cubed

3 bay leaves (optional)

160ml coconut cream

Handful of fresh coriander, chopped

Juice of 1 lemon

Salt & pepper

To Serve: 1tbsp yoghurt (you can use coconut yoghurt), lemon, olive oil and a dash of sherry/cider vinegar to taste.

Method

1. Place a dutch oven on a medium heat, add olive oil followed by onions

2. When onions are soft add the garlic and ginger and lets this infuse

3. Stir in spices, herbs and chilli flakes 

4. Add red lentils and combine everything together

5. Pour in chicken stock, add bay leaves and bring to a simmer

6. Add sweet potato and add a generous pinch of salt and pepper

7. Return the lid and cook at a gentle simmer until the sweet potato is soft

8. Reduce the heat, add the coconut cream, coriander and lemon 

9. Check seasoning and adjust if necessary 

10. Remove from the heat, let it cool slightly before serving in bowls with yoghurt and olive oil 

Notes: for extra flavour try roasting the sweet potato and adding it to the soup with the coconut milk! 

If you don’t have coconut cream, use coconut milk but reduce the amount of stock slightly.