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.
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.