roast sweet potato, pumpkin and lentil soup

Name: Roast Sweet Potato, Pumpkin and Lentil Soup
Prep time: 1 h 30 min
Cook time: 40 min
Yield: 5
Cuisine: Indian
Ingredients: - 100g (3 1/2 oz) yellow lentils; - 300g (10 oz) butter nut squash, unpeeled and seeds removed; - 1 small sweet potato, skin on; - 1 onion, skin removed; - 2-3 cloves of garlic (about one heaped tablespoon); - 2 tablespoons oil (rapeseed oil if possible); - salt to taste; - 1 teaspoon chilli powder; - 1 teaspoon cumin seeds; - 1 teaspoon coriander seeds; - 1 1/2 tablespoons butter (for vegan use magarine); - 1 fresh green chilli, cut lengthways into 4 strips; - 500 (18 fl oz) water; - fresh ground pepper to taste

6 Pinches

Betty Bramanis

Sydney

Updated on Dec 29, 2017

A deep, rich, fragrant soup with loads of warm spices. Perfect for a chilly night with crusty bread and lashings of fresh butter. I make a triple batch for my family to last 2 days - it's even better the next day! Recipe is by Cyrus Todiwala and his cookbook: Mr Todiwala's Spice Box: 120 Recipes from just 10 spices.

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prep time 1 Hr 30 Min

cook time 40 Min

method Stove Top

yield 5 -6

Ingredients

- 100g (3 1/2 oz) yellow lentils
- 300g (10 oz) butter nut squash, unpeeled and seeds removed
- 1 small sweet potato, skin on
- 1 onion, skin removed
- 2-3 cloves of garlic (about one heaped tablespoon)
- 2 tablespoons oil (rapeseed oil if possible)
- salt to taste
- 1 teaspoon chilli powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 1/2 tablespoons butter (for vegan use magarine)
- 1 fresh green chilli, cut lengthways into 4 strips
- 500 (18 fl oz) water
- fresh ground pepper to taste

How To Make roast sweet potato, pumpkin and lentil soup

Step 1

Wash the lentils well (liquid should be clear) and transfer to a bowl. Cover with about and inch of water and leave to soak for at least one hour or longer if possible.

Step 2

Pre-heat oven to 150oC/300oF. Cut the sweet potato, butter nut squash and onion, place in a large roasting tray. Cut the garlic into small-ish pieces and add to the tray. Pour over the oil a toss to coat well with your hands. Sprinkle over the salt, cumin and coriander seeds and chilli powder. Bake for about 30 minutes, stirring the vegetable mix at least once. The skins of the veggies should be soft and lightly coloured.
Step 3

While the veggies are baking: melt the butter in a medium saucepan, when hot and foamy add the chilli strips and saute for 1 minute. Add the lentil and their liquid, plus the water. Gently bring to the boil.Cover and simmer for 20 minutes, or the lentils are cooked well.
Step 4

Add the cooked veggies, scrape everything off the tray and bring to the boil again. Pure the mixture. Taste and season to your liking.
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