Being away from home for a month meant I needed to be much more relaxed about Nicholas’ diet. Predictably he happily ate lots of meat (including kangaroo and a taste of crocodile), but very few vegetables.
Now, at home, we’re back to having a bowl of vegetable soup at the start of dinner before our meat course (I sometimes use the soup as a quick pasta sauce at lunchtime too). And a steaming bowl of thick soup is a great winter warmer for the whole family.
SWEET POTATO AND LENTIL SOUP
Prep time: 10 mins
Cook time: 20 mins
Makes 4 servings
1 tbsp olive oil (or a knob of butter)
1 medium onion, roughly chopped
1 garlic clove, finely chopped (optional)
2 medium sweet potatoes (approx. 900g), peeled and cubed
1 litre hot vegetable or chicken stock
100g red lentils
Salt and pepper
Heat the oil (or butter) in a large saucepan over a medium heat. Add the chopped onion, garlic, sweet potato and a little salt and pepper, and sauté for about 5 mins.
Add the hot stock, lentils and milk. Bring almost to the boil then drop the heat to low and simmer for 15 minutes, or until the lentils and sweet potato are cooked.
- substitute one sweet potato with a white potato
- for some extra spicy warmth, add a teaspoon or two of curry powder when sautéing the vegetables
- add a dollop of yoghurt to each bowl