Curried Sweet Potato And Lentil Soup

• 3.5 oz red lentils
• 1 tbsp vegetable oil
• 1 None Spanish onion, coarsely chopped
• 1 tsp cumin seeds
• 1 tsp brown mustard seeds
• 1/3 cup madras curry paste
• 6 None curry leaves
• 2 cups coconut cream, 2 tbsp reserved
• 4 cups vegetable stock
• 2 1/4 lb sweet potato, cut into 1/2 inch pieces
• 1/2 cup loosely packed fresh cilantro sprigs
• 1/4 cup loosely packed fresh mint leaves, torn
• None None lemon wedges, to serve

1. Place lentils in a medium bowl. Cover with cold water and stir well. Discard any lentils that float to the surface. Drain.
2. Heat oil in a large saucepan over medium heat. Sweat onion until soft. Add spices, curry paste and curry leaves. Continue stirring until fragrant. Add coconut cream, stock and 1 cup water. Bring to a boil and add sweet potato. Simmer, covered, for 10 mins. Add lentils and simmer, covered, for another 10 mins, or until tender. Season to taste. Remove curry leaves. Break up most of the sweet potato with a wooden spoon.
3. Ladle soup into serving bowls. Top with reserved coconut cream and herbs. Serve with lemon wedges.

red lentils, vegetable oil, spanish onion, cumin seeds, brown mustard seeds, curry, curry, coconut cream, vegetable stock, sweet potato, cilantro sprigs, mint, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/33120 (may not work)