Buy all ingredients right below the recipe
Ingredients
- 200 g Red Lentils
- 400 g Chopped Tomatoes (canned)
- 120 g Sweet Potato
- 40 g Shallots
- 60 ml Extra Virgin Olive Oil
- 1 Cinnamon Stick
- 4 cloves Fresh Garlic
- 2 Dried Bay Leaves
- 2 sprigs Fresh Thyme
- Grated zest of ½ Organic Lemon
- 2 tbsp Fresh Flat-Leaf Parsley (chopped)
- 2 tbsp Red Wine Vinegar
- 1 pinch Chili Powder
- 2 tsp Fine Table Salt
Method
- 1Peel and finely dice the shallots. Peel the garlic and slice it thinly. Peel the sweet potatoes and cut them into approximately 1 cm cubes.
- 2In a pot, heat 40 ml of olive oil over medium heat and sauté the shallots until translucent. Add bay leaves, cinnamon stick, chili powder, and garlic, and roast for about 1 minute, stirring constantly. Deglaze with red wine vinegar, add thyme and lemon zest, and let the liquid reduce almost completely.
- 3Stir in the sweet potato cubes, add the chopped tomatoes and 700 ml of boiling water. Simmer everything for about 7 minutes. Then add the red lentils and cook until soft over medium heat (cooking time may vary depending on the type of lentils).
- 4Remove the cinnamon stick, bay leaves, and thyme sprigs. Stir in the chopped parsley and the remaining olive oil (20 ml). Season with salt to taste.
- 5Tip: Use only the yellow part of the lemon zest, as the white part tastes bitter. The soup often tastes even better the next day, once the flavors have fully developed.
