Sweet potato and lentil soup
Serves 4–6
Ingredients:
1 large onion, chopped
2 medium sweet potatoes, cubed
2 celery sticks, chopped
1 leek (white part only),
chopped
1 large garlic clove, chopped
25 g (1 oz) butter
150 g (5 oz) red split lentils
125 g (4
1
/
2
oz) streaky bacon,
chopped
150 ml (
1
/
4
pint) dry white wine
1 bay leaf
1 litre (1
3
/
4
pints) chicken stock
Salt and pepper
2 tbsp lemon juice (optional)
To garnish:
2 tbsp finely chopped fresh
parsley
Method:
1. In a medium or large solid container, steam
the vegetables at 100°C in the garlic and
butter for 2–3 minutes. Stir in the lentils.
2. Meanwhile fry the bacon for 5 minutes,
without browning. Then pour the wine onto
the bacon. Let it bubble up and then add to
the vegetables in the steam oven container,
along with the bay leaf and stock. Cook at
120°C for 25 minutes or 100°C for 50
minutes.
3. When cooked, remove the bay leaf and
liquidise the soup in a food processor or
blender. Return it to the container and give
the soup a thorough stir. Cook for a further 5
minutes at 120°C or 10 minutes at 100°C.
4. Season to taste, adding a little lemon juice if
liked. Garnish with parsley and serve with
plenty of crusty bread.
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