Preparation time is 10minutes
Cook time is 45minutes
Total time is 55minutes
Serve is for 6 people
Estimated cost per serve is 8.44 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
6
- 1tablespoons vegetable oil
- 1 brown onion, thinly sliced
- 1.50kilograms orange sweet potato, coarsely chopped
- 1/2 cup korma curry paste
- 1L salt-reduced vegetable stock
- 3/4 cup dried red lentils
- 400milliliter Macro Organic light coconut cream
- 1/2 bunch silverbeet, leaves coarsely torn
- 1/2 cup walnuts, toasted, coarsely chopped
- 1/4 bunch coriander, leaves picked
- 6 roti, heated to serve
Description
For a comforting cup of joy, you can't get much better than this bright sweet potato and lentil soup. Silverbeet and walnuts add extra flavour and crunch.
Method
Step 1 of 4
Press switch to ‘cook’ mode on a 10-cup-capacity rice cooker with steamer basket. Add oil and heat. Add onion and half of the potato. Cook, stirring, for 2 minutes or until well combined. Add paste and cook, stirring, for 1 minute or until fragrant.
Step 2 of 4
Add stock and 2 1/2 cups water to potato mixture. Cover with lid. Cook, stirring occasionally, for 20 minutes or until potato is almost tender.
Step 3 of 4
Stir lentils into potato mixture. Place remaining potato in steamer basket and place in rice cooker. Cover with lid. Cook for a further 10 minutes or until lentils and potato are tender. Remove potato in basket and set aside. Cool potato-lentil mixture slightly.
Step 4 of 4
Blend potato-lentil mixture until smooth. Stir in coconut cream and silverbeet. Press switch to ‘cook’ mode. Cover with lid and cook for 5 minutes or until silverbeet wilts. Stir in reserved steamed potato. Ladle into bowls or mugs. Top with walnuts, coriander and freshly cracked black pepper. Serve with roti.
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