Sweet Potato Soup with Red Lentils and Chickpeas

By Lucy Parissi | Supergolden Bakes · supergoldenbakes.com

35 minServes 6

A warming spiced soup of sweet potatoes, red lentils and chickpeas, partially blended for creamy texture.

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prepPeel and cut sweet potatoes into small cubes
prepRinse and drain red lentils
prepDrain canned chickpeas
2 tbsp olive oil	Heat oil, sauté onion, garlic & ginger, 5 min				Serve garnished with cilantro, zest, seeds & pepper flakes
1 large onion, finely diced
3 cloves garlic, minced
2 tsp ginger paste	Add spices, salt, tomatoes, potatoes, lentils, chickpeas & stock	Simmer 20–25 min until potatoes tender	Blend 2–3 ladlefuls, stir back in	Stir in lemon juice, season with salt & pepper
1 tsp salt
1 tsp paprika
1 tsp ground cumin
½ tsp ground coriander
400 g canned chopped tomatoes
2 large sweet potatoes, peeled and cut into small cubes
200 g split red lentils, rinsed and drained
400 g canned chickpeas, drained
1.2 L vegetable stock
1 tbsp lemon juice
cilantro, chopped
lemon zest
1 tbsp mixed seeds
pinch red pepper flakes

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