to make the soup you will need
a medium red onion, chopped
two tablespoons of olive oil
one sweet potato, peeled and cut up into bite sized pieces
roughly 250 grams of beetroot [i used cooked but if i had had time i would roasted mine]
two tablespoons of red lentils
a pint of chicken or veggie stock
a red chilli
a teaspoon of paprika
a teaspoon and a half of cumin powder
quarter teaspoon ground cinnamon
a teaspoon and a half of brown sugar
a tablespoon of balsamic vinegar
salt to taste
start by chopping the onion. heat the olive oil and sweat the onion until it is soft. then add the paprika and cumin powder and cinnamon powder and let fry gently for a couple of seconds. add the chopped potato and fry for a couple of seconds. add the lentils and fry for another minute before adding the stock to the pan. cover and boil until the sweet potato is tender.
while the sweet potato is boiling process the cooked beetroot and red chilli leaving a bit of texture. remove and keep aside. once the sweet potato is cooked cook process it. return all the ingredients to the pan, add the balsamic vinegar, brown sugar and salt and simmer gently for ten to fifteen minutes.
you can add more stock if you prefer a thinner soup. o and i much prefer a thick soup.
i served it in deep bowls with a generous tablespoon of dill and chilli crème fraiche and well done toast.