|2 tbsp tbsp||Olive Oil Olive Oil|
|2|| Sweet Potato
|1|| Red Chilli Pepper
Red Chilli Pepper|
|1 tbsp tbsp||Cumin Cumin|
|75 g g|| Lentils
|1,3 litres litre||Vegetable Stock Vegetable Stock|
|425 ml ml|| Milk
|100 g g||Greek yoghursts Greek Yoghurt|
|1 tbsp tbsp|| Coriander
Spiced Vegetable Soup
• 1 Heat the olive oil in a large pan. Add the onions and fry for 5 mins until softened. Tip in the remaining veg and cook for another 5 mins, adding the chilli and cumin for final 2 mins.
• 2 Add the lentils and stock to the pan. Bring to the boil, then lower heat and simmer for 25 mins until veg are tender and lentils are soft. Blitz until smooth with the milk and a little extra water or stock, if necessary. Season, then reheat until piping hot.