Serves 4
INGREDIENTS
- 2 tbsp olive oil.
- 1 large red or white onion, diced.
- 1 red chilli, diced.
- 5 garlic cloves, minced.
- 5cm fresh root ginger, grated.
- 1 large sweet potato, skins left on, diced.
- 1 punnet shiitake mushrooms (approx. 150g), sliced.
- 200g dry red lentils, rinsed and drained.
- 50g goji berries.
- 1200ml vegetable stock (homemade or using 2 bouillon low salt).
METHOD
Heat the oil in a large saucepan and gently cook the onion, chilli, garlic and ginger over a medium-high heat for about 5 minutes until the onion softens. Add the sweet potato, mushrooms and lentils to the pan alongside the goji berries. Stir well. Add the vegetable stock to the pan, ensuring all ingredients are covered. Simmer well for 20 minutes until both the potato and lentils are soft. In batches, carefully blend the soup before serving, adding a little extra.
