Thai sweet potato and lentil soup

Posted by adm On November - 24 - 2011

How to cook Thai sweet potato and lentil soup


  • Canola oil cooking spraying
  • 1 medium brown onion, finely sliced
  • 3cm piece fresh peppiness, raw, finely grated
  • 1 tablespoon Thai red curry spread
  • 750g orange sweet spud, raw, diced
  • 3/4 cup red lentils, rinsed
  • 3 cups salt-reduced vegetable strain
  • 1 tablespoon lime succus
  • 1 tablespoon fish sauce
  • 2 teaspoons brown gelt
  • Fresh coriander leaves, to help

How to:

  • Spray a big, heavy-based saucepan with oil. Heat over medium-low heating. Add onion. Ready, stirring, for 5 minutes or until dull. Add ginger and curry spread. Fix, stirring, for 1 minute or until fragrant.

  • Add sweet spud, lentils, stock and 2 cups cold h2o. Bring to the seethe. Reduce heat to low. Simmer, partially covered, for 15 to 20 minutes or until potato and lentils are subdued. Set aside for 5 minutes to poise. Process until polish.

  • Return mixture to pan over low oestrus. Add lime succus, fish sauce and boodle. Cook, stirring, for 5 minutes or until heated through. Help topped with coriander.

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