Sweet potato and lentil soup

Accra fruit and veg

While we always come back to Accra with suitcases stuffed with food hard to find here, there are lots of wonderful food items here too. Cassava, mango, pineapple, red onions, avocado, eggplant and green bell peppers, and  yes – sweet potato. On Sundays I’ll often make soup for next week’s lunches. In Rome it was fridgestrone – whatever vegetables needed using up at the end of the week. Here in Accra, sweet potatoes are often the base, with onions, some pulses,  and various spices, all simmering in the slow cooker.

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Sweet potato and lentil soup

3 onions
6 cloves of garlic
3 tsp fennel seeds
9 cm fresh ginger, peeled
2 tbs oil
1.5 litre vegetable stock
1 kilo sweet potato, diced
200 grammes red lentils
4 tbs coconut milk powder
salt, pepper to taste

Heat the oil in a frying on. Peel and hope the onions, and fry them gently for a few minutes. Add fennel seeds. Chop the fresh ginger coarsely, and add to the frying pan for a few minutes more.

Meanwhile, peel, then coarsely chop the sweet potatoes. I use a hand blender to finish the soup after cooking, so was not too worried about chopping evenly. Put the sweet potatoes in the slow cooker, with vegetable stock, onion/ginger/fennel seeds, and the red lentils. I had soaked the red lentils for a couple hours first, totally optional. Cook in slow cooker on high for a few hours, or in a stovetop pot if you prefer (maybe 45 minutes). When the sweet potatoes and lentils are soft, blend until smooth using a stick blender. Stir in the coconut milk powder (or coconut milk if you have that). Check the seasoning and serve.

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Not so Pinterest-worthy but tasty!

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