Apologies for not finding time to post lately, but I’m finally getting round to putting up some recipes I’ve come up with over the past couple of weeks. I made up this one last weekend as I had a few sweet potatoes in the house and felt like making a hearty soup for Saturday lunch.
- 2 sweet potatoes
- 1 red onion
- balsamic vinegar
- Olive oil
- 1 cup red lentil
- Salt and pepper to taste
- Preparing the Onions:
- Chop the onion into long thin slices and it to some olive oil in a frying pan or saucepan with a pinch of salt.
- Cook the onions on a low heat for about 15-20 minutes, stirring them to avoid them from burning.
- Once the onion is cooked add some balsamic vinegar and half a teaspoon of honey and continue to cook for a bit longer until the onions appear caramelised.
- Leave the onions to one side to cool.
- Wash the lentils with some cold water and peel and chop the sweet potatoes into smallish cubes. Add some olive oil and to a large saucepan and start sautéing the potatoes and lentils on a medium heat for around 5 minutes.Season with salt and black pepper.
- Boil some water and add it to the potatoes and lentils letting it come a few fingers above the surface of the mixture. Turn up the heat and allow the vegetables to cook for about 10 minutes then lower the heat and put the lid on and let it cook for a bit longer. Take away any scum that has formed on the surface from the lentils.
- Once the potatoes have softened and the lentils have cooked add in the onions and stir them in.
- Take the soup off the heat and blend with a hand blender. If the soup appears too thick at this point add some more hot water and put it back on a low heat. Cook while stirring until it reaches the consistency you want.