Here to start us off is the Gingered Red Lentil & Sweet Potato Soup from the April Crafternoon. I had never cooked this one before, and I was surprised at how simple it was to make and how delicious it turned out to be. Smooth and spicy, topped with a fried onion garnish, you are bound to love it.
I used my slow cooker (it's the best thing in the world for soups, simply prepare and then leave them to cook for you for the rest of the day) but you could easily adapt this to the stove top. I also didn't add as much milk as in the recipe, only about half as much, so my suggestion would be to add to taste. Don't forget to rinse your lentils thoroughly before you add them and to skim the film off the top of the soup periodically as it cooks.
|Gingered Red Lentil & Sweet Potato Soup|
Gingered Red Lentil & Sweet Potato Soup(from 'Ultimate Slow Cooker' by Sara Lewis)
Preparation time: 30 minutes
Cooking Temp (slow cooker): low & high
1 T olive oil
1 onion, chopped
2 garlic cloves, finely chopped
1 t fennel seeds, cushed
4cm fresh root ginger, peeled & finely chopped
900ml vegetable or chicken stock (I used vegetable)
500g sweet potato, diced
150g red lentils
300ml full fat milk
salt & pepper
2 T olive oil
1 onion, thinley sliced
1 t fennel seeds, crushed
1/2 t ground cumin
1/4 t ground turmeric
1 t caster sugar
Step 1Preheat the slow cooker if necessary - see the instructions.
Heat the oil in a large frying pan, add the onion and fry, stirring, for 5 minutes or until lightly browned. Add the garlic, fennel seeds & ginger, & cook for 2 minutes.