Sweet Potato, Lentil and Tahini Soup

Sweet Potato, Lentil and Tahini Soup

This hearty sweet potato, lentil and tahini soup is perfect for cold winter weather. Warmly spiced and comfortingly creamy as well as vegan!

Course Soup

Cuisine British, International

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 245kcal

Author Corina Blum

Ingredients

1 onion finely diced
1 garlic clove crushed
1 chilli pepper finely sliced
1 green pepper diced
1 teaspoon curry powder
2 tablespoon red lentils rinsed well until the water runs clean
1 sweet potato peeled and diced
500 ml vegetable stock or water
1 tablespoon tahini

Metric - US Customary

Instructions

Put a little oil in a sauce pan and fry the onion gently until soft (about 5 minutes).
Add the chilli, garlic and curry powder plus a tablespoon of water if the pan is too dry. Stir and cook for a minute and then add the green pepper, lentils and sweet potato. Cover with stock or water, bring to the boil and then lower to a simmer. Cover the pan and leave for 20 minutes.
Check the lentils and sweet potato are cooked. Leave for a bit longer if necessary. Stir in the tahini until it dissolves and then serve.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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