Читать книгу The Hidden Hut: Irresistible Recipes from Cornwall’s Best-kept Secret - Simon Stallard - Страница 26

SWEET POTATO CHILLI BOWL

Perfect sustenance after a wintry coastal walk, the sweet potatoes and red lentils in this dish are lifted by the fresh herbs and chillies. It’s a super-tasty veg soup.

Serves 4–6

700g sweet potatoes, peeled and diced into 2.5cm chunks

2 red onions, roughly chopped

4 garlic cloves, chopped

2 tbsp olive oil

100g red lentils

900ml vegetable stock

2 red chillies, deseeded and diced

200ml coconut cream

sea salt and freshly ground black pepper

TO SERVE

4 tbsp flaked almonds

a handful of coriander leaves, roughly chopped

a handful of mint leaves, roughly chopped

1 red chilli, deseeded and finely sliced

2 limes, quartered

Preheat the oven to 200°C (180°C fan oven) gas mark 6. Put the sweet potatoes on a baking tray and add the onions and garlic. Add the oil and toss to coat, then season with salt and pepper. Roast in the oven for 20 minutes.

Put the lentils in a heavy-based saucepan and add the stock and chillies. Bring to the boil, then reduce the heat and simmer for 20 minutes, then blend with a hand blender.

When the roasted vegetables are ready, add them to the lentil pan. Pour in the coconut cream, then return to the boil and simmer lightly for 15 minutes until the vegetables have broken down with the lentils.

Turn up the oven temperature to 220°C (200°C fan oven) gas mark 7 and put the flaked almonds on a baking tray. Toast them in the oven for 2–3 minutes, watching them carefully, until they just start to colour. Take them out and leave the tray one one side.

Serve in soup bowls topped with the fresh herbs, chilli slices, toasted almonds and lime quarters.