Roasted Veg and Lentil Soup

Roasted Veg and Lentil Soup

Roasted Veg and Lentil Soup

This meal is part of a weekly meal plan designed by Naseema Osman. It saves you both time and money.

Ingredient List:  Shop Ingredients
250 grams butternut, cut into cubes
250 grams of sweet potato, cut into cubes
1 red/brown onion, cut into thick rings
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon honey/2 teaspoons brown sugar
2 tablespoons olive/sunflower oil
3 teaspoon garlic, finely chopped
1 cup red lentils
1 tomato, cut into cubes
1 teaspoon ground cumin
1 teaspoon chilli powder
1 teaspoon cayenne pepper/paprika
200 ml coconut cream
Coriander and red chilli flakes for serving

Method:
Step 1: Preheat your oven to 200°C fan assisted.
Step 2: Place your veggies onto an oven tray and add 1 teaspoon salt, pepper, 1 teaspoon crushed garlic, oil and honey/sugar.
Step 3: Mix well, then place it in the oven for 30 minutes or until your veggies are tender and slightly charred.
Step 4: Meanwhile, add lentils, tomato, the rest of the garlic, ground spices, 1 teaspoon salt to a medium sized pot.
Step 5: Place the pot over a medium/high heat.
Step 6: Add 1 litre of water and cook for 20 minutes or until the lentils are soft.
Step 7: Add the cooked veg and cook for 2 minutes.
Step 8: Remove the pot from the heat and blend until smooth.
Step 9: Return the pot back over a low to medium heat.
Step 10: Add coconut cream and cook for a further 5 minutes.
Step 11: Add coriander and red chilli flakes when serving.

 by Naseema Osman