Sweet Potato, Lentil and Tahini Soup

Well, it’s still soup weather out there and after my success with carrot and tahini soup,  I was eager to experiment more with tahini in soups.  The vegetables were basically what I had left in the fridge so could easily be changed for whatever you have.   It’s amazing that just a little bit of tahini makes the lentils taste really creamy.  I know it doesn’t look that pretty or appetizing in the picture, but if you like lentils and tahini then I’m sure you would love this.   For a slight variation peanut butter would work really well too.

I’m linking this to Souper Sundays hosted by Deb at Kahakai Kitchen.

Ingredients – serves 1

1 tbsp red lentils, rinsed

1 sweet potato, peeled and diced

1/2 tbsp tahini

1/2 green pepper, diced

1 onion, finely diced

1 clove garlic, crushed

1 chilli pepper, thinly sliced

1 tsp curry powder

How to make Sweet Potato, Lentil and Tahini Soup

1. Put a little oil in a sauce pan and fry the onion until soft.

2. Add the green pepper, chilli, garlic and curry powder.   Stir and cook for a minute and then add the lentils and sweet potato.   Cover with water, bring to the boil and then lower to a simmer.   Cover the pan and leave for 20 minutes.

3. Check the lentils and sweet potato are cooked.   Leave for a bit longer if necessary.   Stir in the tahini until it dissolves and then serve.

15 thoughts on “Sweet Potato, Lentil and Tahini Soup

  1. Your soup sounds delicious! I’ve never used tahini in a soup before but the flavor sounds amazing, especially with the sweet potato and lentils. It’s only going to be 46 degrees today at home.. yuck! Perfect soup weather :)

  2. Tahini is a very powerful ingredient and contains so many vitamins! Although here the weather is very warm I would love a bowl of such a soup late at night when chill starts.

  3. Pingback: Tomato Avocado and Olive Quinoa Salad – SRC

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