Entertaining & Food
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Sweet Potato & Red Lentil Soup with Aubergine & Kale Topping

  
Ingredients

 

1 tbsp ghee, coconut oil or olive oil
1 large onion
2 sweet potatoes
4 carrots
4 sprigs fresh thyme or 1 tsp dried thyme
1 cup / 250 ml uncooked red lentils
4 cups / 1 liter water
sea salt & freshly ground pepper, to taste

   

Aubergine & Kale Topping
1 tbsp ghee, coconut oil or olive oil
1 aubergine/eggplant
4-5 stems fresh kale or thawed frozen
1/2 tsp ground turmeric
1/2 tsp ground cumin
sea salt & fresh ground pepper, to taste
 

Directions

 
 Heat oil in a pot. Add onions and saute until fragrant.Add sweet potatoes, carrots and thyme and cook for a minute or so, while stirring. Now  add rinsed lentils, water, sea salt and pepper, cover and let simmer for 20-25 minutes until the vegetables and lentils are soft.
Meanwhile make the topping. Heat oil in a large skillet, add aubergine/eggplant and kale and all the spices. Sauté for about 10-15 minutes, stirring occasionally, until the aubergine/eggplant are completely soft.
Use an immersion (hand) blender to puree the soup. Taste and adjust the flavors. Serve the soup in bowls with a couple of spoonfuls topping, a good drizzle of olive oil and a few leaves of fresh thyme.
                                                                             

                                                         serves 4

 
                                                             

 

                                          

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