A warm hearted and filling recipe with a spicy kick to keep things interesting 😎
In our recent interview with Brendan and Mary, Brendan explained that this recipe for sweet potato and lentil soup was a real staple during his dysphagia rehabilitation and a part of the grand plan to return to eating and drinking orally and enjoy food again.
Although Brendan is eating a regular diet and enjoying thin fluids again, it didn't happen over night. So during that process, this sweet potato and lentil soup was a regular menu item that he and Mary could happily enjoy together. Both were kind enough to share their recipe (and a little sample that I got to enjoy), so that others could share an enticing meal together too.
Sweet Potato and Lentil Soup
Serves 6
INGREDIENTS
3 tbsp of olive oil
2 onions, diced
4 cloves of fresh garlic, crushed
4cm of ginger, peeled and chopped
8 cups of vegetable stock
2 cups lentils, rinsed
750g sweet potato, peeled and diced
2 tsp curry powder
1.5 tsp paprika
1 tsp cumin
1 tsp chilli
Salt and pepper to taste
Handful of fresh coriander, chopped
METHOD
1. Heat the oil in a soup pot and then add the diced onion. Allow to cook until translucent, approximately 4 minutes.
2. Add the garlic and ginger to the onions and continue to cook for another few minutes.
3. Next, pour in the vegetable stock and bring to the boil.
4. Add the rinsed lentils and sweet potato. Bring back to the boil.
5. Add the spices and salt and pepper to taste. Simmer for approximately 45 minutes or until lentils and sweet potato is soft and flavours combined.
6. Finally, add the fresh coriander and blend the soup until smooth.
Serve warm with good company 🍠🌶️✨
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