Healthy Lentil and Sweet Potato Soup
2 tbsp vegetable or olive oil
1 red onion, chopped
1 tsp cumin seed
1 tsp mustard seeds (any colour)
1 tbsp medium curry powder
100g red or green lentil, or a mixture
2 medium sweet potato, peeled and cut into chunks
500ml vegetable stock
400g can chopped tomato
400g can chickpea, drained
¼ small pack coriander (optional)
natural yogurt and naan bread, to serve
Heat the oil in a large pan, add the onion and cook for a few minutes until softened. Add the spices and cook for 1 min more, then stir in the lentils, sweet potatoes, stock and chopped tomatoes.
Bring to the boil, then cover and simmer for 20 minutes until the lentils and sweet potatoes are tender. Add the chickpeas, then heat through.
Season, sprinkle with coriander, if you like, and serve with seasoned yogurt and naan bread.