We have had quite a few requests to share the recipes for the soups we serve at the Crafternoons.
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.
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| Gingered Red Lentil & Sweet Potato Soup |
Gingered Red Lentil & Sweet Potato Soup
(from 'Ultimate Slow Cooker' by Sara Lewis)
Serves 6
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
To garnish
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 1
Preheat 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.
Step 2
Add the stock and salt & pepper and bring to the boil. Put the sweet potato & lentils in the slow cooker pot, pour over the hot stock mixture, cover & cook on low for 6-8 hours or until the potato & lentils are soft.
Step 3
Puree the soup in batches (I used a stick blender directly in the slow cooker, but beware of splashing) & return it to the slow cooker. Stir in the milk & cook on high for 15 minutes.
Step 4
Meanwhile, make the garnish. Heat the oil in a clean frying pan, add the onion and fry over a low heat, stirring occasionally, for 10 minutes or until softened. Stir in the spices & sugar, increase the heat slightly & fry for 5 more minutes or until golden brown.
Step 5
Ladle the soup into bowls & sprinkle the spicy onions over the top. Serve with warm naan bread.
Enjoy!
Tracey xoxox
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