Sweet Potato And Lentil Soup

• 2 tsp vegetable or peanut oil
• 1 None large onion, finely chopped
• 2 tsp finely grated fresh ginger
• 1 tbsp mild curry powder
• 3/4 cup red lentils, rinsed
• 1 lb sweet potatoes, peeled, coarsely chopped
• 2 cubes vegetable bouillon, crushed
• 8 None small papadums (or other flatbread)
• 1/3 cup plain yogurt
• 1 tbsp chopped fresh chives

1. In a large saucepan, heat oil over moderate heat. Cook and stir onion for 5 mins or until soft. Add ginger, curry powder and lentils; cook and stir for 1 min or until fragrant.
2. Add sweet potato, bouillon and 5 cups water; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 20-25 mins or until sweet potato is tender. Stand for 10 mins to cool slightly. Blend in batches until smooth. Place in a clean saucepan. Stir soup over low heat until hot.
3. Place papadums in a single layer on the microwave turntable. Microwave on high, in 30-second bursts, until puffed and crisp.
4. Ladle soup into bowls. Top with yogurt and chives. Serve with papadums.

vegetable, onion, ginger, curry powder, red lentils, sweet potatoes, vegetable bouillon, papadums, plain yogurt, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/23091 (may not work)