Makes approx. 2 litres
Ingredients
- 1 tablespoon oil
- 1 large onion, diced
- 2 red capsicums, roughly chopped
- 5cm piece fresh ginger, peeled and roughly chopped
- 2 cloves garlic, crushed
- 2 teaspoons whole cumin seeds
- 1 teaspoon turmeric
- pinch dried chilli flakes, plus extra for serving
- salt, to taste
- 500g sweet potato, peeled and chopped
- 400g can good quality chopped tomatoes
- 1 cup red lentils
- 6 cups chicken or vegetable stock
- 500ml Greek-style natural yogurt
- 1/2 cup finely chopped coriander, plus extra for garnish
Method
- Heat oil in a large pot, add onion and cook over medium heat until translucent. Add capsicums, ginger, garlic, spices and salt and cook for 1-2 minutes. Add sweet potato, tomatoes, lentils and stock to the pot and simmer, partly covered and stirring occasionally, for 45-50 minutes or until the vegetables and lentils are tender. Cool slightly before blending then return to the pot.
- Warm gently without boiling and stir through half the yogurt and coriander. Serve with a swirl of remaining yogurt and garnish with coriander and chilli.