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.

Black Bean and Sweet Potato Soup

I wasn’t sure whether to take part in the Secret Recipe Club this month or not.   What if the baby arrived early and I didn’t have time to make anything?   In the end, I decided to risk it, but to make my recipe as soon as I received my assignment.   This means I’m writing this in March and have no idea whether I’ll be a mother or not by the time this post goes live.   It is also the reason why I chose a fairly simple recipe.  I sometimes try to make something adventurous or new, but this month my priority was just to be organised and get my post ready in plenty of time.   Last month I made a black bean soup using dried beans for the first time and this month I am also making a black bean soup – both in the slow cooker.   But, that is where the similarities end.   Apart from the beans, the flavours and textures are completely different, and of course I wanted another opportunity to use dried black beans again.   The recipe comes from Julie at A Little Bit of Everything and she does indeed have a wide range of recipes on her blog, both sweet and savoury.   After the success of my microwave cake a few weeks ago I was tempted to try her crock pot chocolate cake but for me, the savoury dish won this time.   It made a perfect lunch two days in a row and was very healthy too.

Like Julie,  I also found that the beans lost some of their colour in the water due to the slow cooking and also dyed the sweet potato and pepper a little too.  All in all this didn’t bother me and I found it a lovely lunchtime soup which felt very healthy as I was eating it, as well as being pretty tasty and filling too.

Ingredients – serves 2

3 tbsp dried black beans

1 sweet potato, peeled and diced

1 onion, finely diced

2 cloves garlic, finely diced

1 yellow pepper, roughly chopped

1 green chilli pepper, sliced

Vegetable stock – enough to cover the vegetables

1 tsp cumin

1 tsp smoked paprika

1/2 tsp cinnamon

How to Make Black Bean and Sweet Potato Soup

1. If beginning with dried beans, soak in water overnight.   In the morning rinse the beans well.

2. Put all the ingredients in the slow cooker and cook for 8 hours.

To see what other Secret Recipe Club Members have made, click on the link below:

Secret Recipe Club

Curried Sweet Potato and Chilli Salad

I loved the sweet potato in this so much I almost went out and bought some more to make it again immediately.     And I would have done, if it was only down to me.  Unfortunately I’m not the only one in charge of what gets made it this flat, and I have to serve two people.  This did serve two people, myself for dinner, and myself for lunch the next day.     If only everyone liked sweet potato.   In fact, I almost cannot understand how sweet potato cubes, coated in curry powder and then roasted until soft inside but slightly crisp on the outside cannot be liked.   Along with roasted peppers, onions, tomatoes and lots of fresh coriander(cilantro), then a squeeze of lemon juice, this salad has just become my current favourite.   When I ate it the next day for lunch I also added some homemade humous which went really well with the sweet potato.

I am submitting this to Lisa’s Kitchen for July’s No Croutons Required.    The theme is soup or salad containing hot peppers.

Ingredients – Serves 2

1 sweet potato, cubed

1 red chilli pepper, finely sliced and deseeded

2 tomatoes, sliced into wedges

1 inch cucumber, chopped

1/2 bell pepper, quartered

Small handful of sugar snap peas (optional)

Handful fresh coriander, chopped

1 onion, quartered

1/2 tsp curry powder

1 lemon

How to make Sweet Potato and Chilli Salad

1. Put the potato in a bowl, sprinkle with the curry powder and  toss with a little oil.

2. Heat a tray with a little oil in it in the oven.    When the oven has reached about 200c, take the tray out, add the sweet potato. After about 10 minutes, add the onion and pepper, and return to the oven.

3. After 10 minutes turn the potatoes then continue to roast for another 15 minutes.   Check the potatoes are ready and then serve.

4. Mix all the salad ingredients together, divide between 2 plates and then squeeze the lemon juice over the top.

Asian-Style Potato and Coriander Soup

The weather might be getting a little warmer but it’s still quite cold in the evenings here.   Not quite time to swap soups for salads and this soup is filling enough to eat as a main meal.  You could even add some beans to bulk it out a bit and add protein.  One of the reasons I love this soup so much is all the fresh coriander it contains.   Yes, I’m still loving fresh coriander.

I am sending this to Kahakai Kitchen for Souper Sundays.

Ingredients - serves 2

1 white potato

1 sweet potato

5 mushrooms, sliced

1 clove of garlic, crushed

1 knob of ginger, finely diced

1 green chilli, finely sliced

3 spring onions, sliced

Large handful of fresh coriander (cilantro)

2 tsp fish sauce

Juice of 1 lime

1 lemongrass stalk

1/2 tsp turmeric

50g creamed coconut

How to make Asian-Style Potato and Coriander Soup

1. Peel the potatoes and dice into cubes about 2 cm square.

2. Put into a saucepan, cover with chicken or vegetable stock and bring to the boil.   Add the ginger, chilli, garlic, turmeric and crushed lemongrass stalk.    Leave to simmer until the potatoes are soft.

3. Add the mushrooms and creamed coconut. Continue to simmer for a couple of minutes till the creamed coconut has dissolved.

4. Then add the spring onions, coriander, fish sauce and lime juice.   Taste and adjust any seasonings as necessary then serve.

Sweet Potato and Black Bean Patties

This is a dish I would probably never have made if it hadn’t been for Taste and Create.  And that would have been a real shame.   I like sweet potato and I like beans.  Unfortunately other people in my household are not so keen on either of those ingredients which means I was glad to have a really good excuse to use both.   For Taste and Create this month I was paired with Megan at A Bolder Table. Megan uses whole, organic and unprocessed ingredients to create mainly vegetarian dishes using mostly local ingredients.  Now, I like healthy food but I have to admit that I rarely think about where my food comes from.  Black beans and sweet potatoes are hardly British ingredients either.  When looking through Megan’s blog I decided that I wouldn’t worry about finding a recipe that used ingredients local to me but that I would use organic produce where possible and of course free-range eggs(which I do use anyway).    This seemed to be a way of incorporating some of Megan’s principles into my dish.   I altered some of the quantities and the original recipe can be found here.

If anyone is thinking of trying Taste and Create, it’s a fantastic way of getting to know different blogs and making you try different things.   Each blogger is paired with another blogger and as the blog you are paired with is often quite different to your own it makes you try something you would not have tried otherwise.   Have a look here for more details.


1/2 can black beans

2 gloves of garlic, finely diced

1 sweet potato, grated

1 small onion, sliced

1 1/2 tsp cumin

Pinch of salt

Pinch of black pepper

1 tsp dried coriander leaf (cilantro)

1 chilli pepper, finely sliced

2 eggs, beaten

2 tbsp yellow cornmeal

How to make Sweet Potato and Black Bean Patties

1. Put the black beans in a mixing bowl and mash with a fork.

2. Grate the sweet potato and add to the mixing bowl.  Also add the onion, chillies, coriander, garlic and seasonings.

3. Add the egg and mix well.   Add the cornmeal and mix in well.

4. Heat a frying pan with a little oil.   When hot add tablespoons of the sweet potato mixture.  Press down to make flat round patties.  Cook for about 8 minutes on each side.   Serve with salad.