Sweet potato - lentil soup
Ingredients
- 2 shallots, peeled and chopped
- 500 g sweet potatoes, peeled and chopped
- 200 g red lentils
- 500 ml chicken (or vegetable) stock
- 2 tbsp Tahini paste
- 3 bay leaves
- bunch of flat-leaf parsley, leaves only
- salt, white pepper to taste
Method
- In a saucepan heat some (rapeseed) oil over moderate heat, add shallots and sweat for 5 minutes. Add sweet potato pieces and lentils, bay leaves, stock and another 500 ml water. Bring to the boil. Reduce heat slightly, cover and cook over moderate heat for 30 minutes. Remove the bay leaves, add Tahini paste and parsley leaves. Remove from heat and blend to a smooth consistency. Pass through a fine-meshed sieve, adjust thickness as preferred, season to taste.