A delicious thick Indian lentil soup, with sweet potato and baby spinach leaves. Delicious scooped up with naan bread.
1 person made this
2 tablespoons olive oil
1 teaspoon butter, or to taste
1 red onion, chopped
2 tablespoons dukka
1 tablespoon garam masala
1 clove garlic, crushed
2 large sweet potatoes, peeled and cut into chunks
1.4L vegetable stock
275g red lentils
1 small bunch fresh coriander, chopped
100g baby spinach leaves
freshly ground black pepper
Method Prep:15min › Cook:33min › Ready in:48min
Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes.
Pour vegetable stock into the pot; stir in lentils and fresh coriander. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season soup with black pepper.
Dukka is an Egyptian spice mix made of toasted and blended cumin, coriander and sesame seeds. You can find it in the spice aisle in most large supermarkets.