Sweet potato and lentil soup

Ingredients for 2 servings:

• 1 onion(s)
• 10 g ginger
• 1 sweet potato(s)
• 2 tbsp olive oil
• 100 g lentils, red
• 3 tomatoes
• 500 ml vegetable stock
• 1 can coconut milk
• 1 tbsp peanut sauce (peanut satay), alternatively 40 g ground peanuts
• 1 chili pepper(s), dried, alternatively chili flakes or powder
• 100 ml soy cream (Soy Cream Cuisine)
• salt and pepper
• 3 tsp lemon juice
• 10 g ground peanuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

quick and vegan

Peel the onion and ginger. Dice the onion and cut the ginger into three pieces. Sauté both in olive oil. Dice the sweet potato and braise it. Add the vegetable stock and simmer for 5-10 minutes. Cut the tomatoes into small pieces and add them with the lentils after about 10 minutes. Add the peanut satay or peanuts, coconut milk, and chili and simmer for another 7-10 minutes. When the sweet potatoes are soft, remove the ginger (you can leave it in if you like). Purée the soup, add the soy cream, and heat through. Season the soup with salt, pepper, and lemon juice. Sprinkle the peanuts over the top.