Hippy Chick Soup - Peace, Love and Lentils

It's well known that I am a bit of a hippy at heart.  I am a self-confessed  tree hugger who listens to James Taylor and Crosby, Stills, Nash and Young while making newspaper flower pots and throwing wonky bowls on a potter's wheel.

So I've named this next recipe Hippy Chick Soup*.  I must warn you it's not going to be for everybody.  You have to love lentils and sweet potatoes and not be afraid to embrace your inner hippy.  

Here's what you need:

1 teaspoon curry powder
1 teaspoon dried coriander 
1 onion - peeled and chopped
1 clove of garlic - crushed
1/2 teaspoon ground ginger or you can use fresh ginger if you've got it
1 Tablespoon vegetable oil
1 vegetable stock cube
1 sweet potato - peeled and chopped into chunks
50 grams red lentils - rinse them in cold water before using

In a large sauce pot, heat the oil and add the curry powder.  Stir together until the oil is infused with the curry powder, then add the chopped onion stirring to coat the onion in the oil.  Cook for a few minutes over a low heat.  You want the onions to become slightly translucent, not browned.  

Add the garlic, sweet potato, stock cube, and lentils to the pot.  Pour in enough  water to cover all of the vegetables and stir in the dried coriander.  Cover and let simmer for about 20 - 25 minutes.  You may have to add a splash or two of water as the lentils will absorb a lot of liquid in the cooking process.  

When the lentils have almost melted away and the sweet potato is very soft, remove the pot from the heat and blend the contents into a smooth, thick soup.   Serve in a bowl you've thrown on the potter's wheel with a hunk of crusty bread, preferably home made and stone ground, and freshly churned butter.  OK, I am kidding about that last part, you don't have to churn the butter.  It would be great if we could!  

*this recipe makes two lunch size servings for one medium size hippy chick.