Sophie Grigson's Sweet Potato and Red Lentil Soup with Mint

With 3 minutes remaining in this day, this one must be short and sweet. Perhaps I'll even attempt a poem. I warn you, it's going to get ugly.

Sweet potato, cubed
star anise and onions, sweating
magic wand liquidizes
turns to orange velvet
what was once hard as stone

Oh, Christ, that's bad. The soup, though, very nice. Especially the mint and yogurt on top. Makes the whole thing sing.

One minute left! Done.

Sweet Potato and Red Lentil Soup with Mint
Makes 4 to 6 servings

2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 1/4 lbs sweet potato, peeled and cut into chunks
1 1/2-inch piece fresh ginger, peeled and chopped
1 whole star anise
1 tablespoon tomato paste
1/2 teaspoon ground cinnamon
2/3 cup red lentils
2 3/4 pints water or vegetable stock
Juice of 2 limes
Salt and pepper
Greek yogurt or sour cream
Leaves from 5 sprigs of fresh mint, sliced

1. Heat the oil in a heavy-bottomed pan, and add the onions, garlic and ginger. Cook, stirring frequently, for about 5 minutes. Do not allow to brown. 

2. Stir in the sweet potato and star anise, reduce heat to low and cover tightly, leaving to sweat for 10 minutes. Then add the tomato paste, cinnamon, lentils and water or stock. Bring up to the boil, then reduce the heat and simmer until the lentils and sweet potato are very tender, about 30-35 minutes. Season with salt and pepper.

2. Remove the star anise, then liquidize the soup with an immersion blender. Stir in the lime juice and taste and adjust the seasoning, if necessary. Spoon into bowls, topping each with a spoonful of yogurt or sour cream and some sliced mint leaves.

Comments

[Molly]

You are so cute. xo

[Emily]

Wow, this sounds amazing. I'll have to try this one this week.

[evy]

Mmmm!

[Carly]

I like the carry over of ingredients. I bought a giant sack of red lentils yesterday to make the 2 lentil stew, and then bonus, I'll have plenty of lentils for this soup on another day. Sounds delicious.

[Tin Pig]

that looks really fantastic.

[Ann]

I'm going to try this as a jumping off point today. I have a surplus of squash, so I'm going to double the lot and add squash instead of all sweet potato. And I have a sneaking inclination to throw in some light coconut milk. And maybe a few more warming spices. And then heat. Hmmmm.

I know, I know, I can't just follow a d**n recipe! That's half the fun.

[Jeanne]

LOL - I know how you feel!! All good resolutions to write long and interesting posts every day for 30 days have fallen by the wayside - any length will do, and short and sweet is good ;-) Soup sounds marvellous!

[Monica]

Made this for Sunday supper last night -- deliciously tangy and satisfying, with good reviews from the boyfriend. I added a bit of hot pepper as Ann suggested, but only enough for a tiny extra snap.

[Luisa]

Yes, the hot pepper is a great idea! I added a little Calabrian dried pepper and forgot to mention it in the post. The soup definitely benefits from some heat.

[Erik]

I like the idea of star anise with this; normally I would just go with nutmeg, but I am going to try this for sure.

[Patty]

I made this tonight. Didn't liquidize -- left the lentils mushy and sweet potato in cubes. Then added spinach. Next time I'd grate the ginger so it wouldn't be little chunks, but otherwise, wonderfu.

[Sarah]

Would love to curry this soup. Mmmmm...think I will.

[Jen]

This was really delicious--I roasted the sweet potatoes and then sauteed the ingredients and pureed, so I didn't have to puree the red lentils. (Not sure why I went to the trouble.) Incredible flavors!