It’s still cold in Hong Kong, so soup is still a strong go to meal! This one modified from Jamie Oliver hits the mark to start the week off on a meatless, healthy note. YUM!
What you need;
1 tsp olive oil
1 white onion
2 cloves of garlic
2 sticks of celery
1 small bunch of fresh coriander
1 tsp turmeric
1 tsp ground cumin
2 medium sweet potatoes
6 large vine tomatoes roughly chopped
320g red lentils
1 litre stock (vegetable or chicken, your choice)
What you need to do;
Place a large pan on a medium heat, along with a little oil. Peel the onion and garlic, then roughly chop with the celery and add to the pan. Finely chop the coriander stalks and throw them in too, then cook until soft and golden, then add the spices and keep cooking for a further couple of minutes, stirring until combined.
Meanwhile, peel the potatoes and roughly chop them, as well as the tomatoes. Add both to the pan, along with the lentils and stock. Bring to the boil and then turn down to simmer for 25-30 mins, until the potatoes are soft and the soup has thickened (you can add water here if you feel it needs it). Season with salt and pepper. You can either blitz or take out a few ladlefuls and blitz that then add it back to the chunky mix to create a mix of textures.(which is what I did) Enjoy!