Sweet Potato, Red Lentil, Chilli & Coconut Soup {Dairy Free Batch Cooking}
Sweet potato, red lentil and coconut are a great combination and work a treat in this tasty, comforting soup. Lentils add protein, sweet potatoes sweetness and coconut milk brings dairy-free creaminess. Make it without chillies and little ones will enjoy it too.
The recipe makes 8 servings as it’s brilliant for batch cooking and freezing for another day, but it’s easy to scale down.
Sweet Potato, Red Lentil, Chilli & Coconut Soup
Serves: 8
Prep Time: 20 minutes
Cooking Time: 30 mins cooking time
Cost: 52p per serving
Calories: 309 per serving
Ingredients:
2 onions, chopped
4 cloves garlic, crushed
1 thumbsize piece of root ginger, grated
1 red chilli (optional)
1 tsp ground coriander
1 tsp ground cumin
250g red lentils, washed well
2.5 kg sweet potatoes, peeled and diced into 2cm pieces
1 litre chicken or vegetable stock
400g tin of coconut milk
Juice of lemon juice (or 2 tbsp from a bottle)
Salt & pepper to taste
Fresh chillies & coconut cream to serve (optional)
Method:
Heat the oil in a large saucepan hand fry the onions until soft. Add the garlic, ginger and spices and cook for a further couple of minutes.
Add the lentils, potatoes and stock. Pour in some extra boiling water until all the ingredients are just covered.
Season to taste and bring to the boil. Simmer for 20 minutes until the potatoes are tender.
Add the coconut milk and lemon juice to the soup and then blend with a hand blender until smooth. Serve topped with fresh chillies and coconut cream if you like.
