A lot of recipes I find come from just having things sitting around the house, like a couple of sweet potatoes or butternut squash. This was divine, I made it again two days later because there were cries for more more more! I am also pretty casual with how I make my soups, this one ended up thicker and more of a curry, so feel free to adjust spice or veggie combos yourselves.
1 butternut squash
1-2 sweet potatoes (yams)
2-3 stalks of celery
3-4 garlic cloves
a thumb or two of ginger
400g of chopped tomatoes
Heat the oil in the bottom of a pot or the good ol’ casserole dish and throw in the onions, letting them soften, but avoid browning them, so a low heat is good. Add the lentils (you can use any type, the family is a little picky so I find they like the split red lentils more than other types) and stir, coating all the lentils in a little oil.
Throw in the carrots and celery chopped into bit size pieces, this is a nice chunky soup, so you need some chunky veg in there. Then peel and chop the sweet potatoe and butternut squash as well and pop them in the pot too. Stir and let it all cook for a little minute. Then add the garlic, crushed, and the root ginger, grated.
Add the spices, I like my spices and to quote my mother “the balance is just right here” – so 1 tablespoon of cumin, 2 1/2 teaspoons of tumeric and 2 teaspoons of cinnamon.
Then add 1 liter of stock, I used chicken, but go veggie if you’d prefer. Then I added a can of chopped tomatoes, or blitzed whole ones.
Cook until it all reduces and the squash and sweet potatoe is soft. The lentils add great body and texture to the soup.
We served it with a lime, avocado, tomatoe, mustard seed salsa and a cucumber, garlic, yoghurt thing. And a bit of naan bread. Kind of reinforcing the curry, rather than soup vibe.
Maybe you guys can decide if its a curry or a soup?