Sweet Potato, Lentil & Harissa Soup
SWEET POTATO, LENTIL & HARISSA SOUP
So this was so easy. I made it yesterday from some leftover baked sweet potatoes I had in the fridge. Sweet, spicy and full of protein and fibre, this soup hits the spot on a cold winter’s day. I served it with a buckwheat flatbread, which is perfect for those who are gluten free, and topped it with lots of white pepper and chilli flakes, for an extra hit.
(This soup makes 6-8 generous servings, and is perfect for freezing).
– 200g red lentils (boiled in water until soft, then drained)
– 3 medium-large sweet potatoes (baked, then peeled and chopped into small pieces)
– 3 onions (chopped)
– 6 cloves garlic (crushed)
– 1 vegetable stock cube
– 1 tbsp onion granules
– Harissa paste (to taste – I like a lot)
– 2 tins tomatoes
– 1 heaped tablespoon tahini
– Salt, pepper and chilli to taste
– 1 tbsp olive oil
– Gently fry the onions and garlic until soft.
– Add the sweet potato and mix.
– Crumble over the vegetable stock cube and onion granules, then mix in the harissa paste.
– Stir all ingredients together, then add the tinned tomatoes, tahini and two tins full of water.
– Heat until gently bubbling, then blend with a hand blender. Add more water to get to the thickness you prefer.
– Add lentils, then season to suit your taste.
– Gently heat to the preferred temperature.
– Serve with a buckwheat flatbread (see recipe below).
I got this recipe from the Doves Farm website originally https://www.dovesfarm.co.uk/recipes/buckwheat-flat-bread-tortilla-wraps. The wraps are delicious as they are, or you can add garlic or other herbs or spices to them them. My particular favourite is to use them as a wrap around red pepper hummus, falafels, sriracha and a big handful of spinach, rocket or romaine. The batter, once made, keeps well in the fridge for up to five days, and can be used as and when you need it. I tend to make up a wrap, fill it, then roll it up in greaseproof paper to take to work with me. If you cook them for quite a long time they become quite chewy, even crisp. I like them in this form to scoop up hummus or other dips, or I even eat them with curry or chilli. Yum.
Both my daughter and I are gluten intolerant, so if this is the case with you (or particularly if you are coeliac) it is important to use the gluten free version of buckwheat. Whilst technically a gluten-free seed, buckwheat is often contaminated by gluten free grains when being grown or in the production line.
- 180ml tepid water
- 100g FREEE Buckwheat Flour
- a pinch of salt
- 1 tbsp olive or avocado oil
- oil for frying
- Measure the water into a jug.
- Sieve the flour and salt into a bowl and stir to combine.
- Add a little of the water and stir to make a smooth paste.
- Add the remaining water and oil and leave the mixture to stand for 15-20 minutes.
- Heat a little oil in a frying pan until it is nice and hot.
- Stir the batter then spoon some into the pan, smoothing it out to form a circle 15cm/6” in diameter.
- Cook over a medium heat for 2–3 minutes as the surface starts to change colour and the edges start to lift.
- Turn the flatbread over and cook the other side.
- Remove the cooked flatbread to a plate and cover with foil to stop it drying out.
- Best eaten on the day of making.
Cooking time2-3 minutes
I hope you try to make these and enjoy them. If you do, please let me know, and if you make any successful adjustments to the recipe, I’d love to hear all about them.