As my obsession with all things spice blend continues. My old faithfuls have come back to the forefront. And Piri Piri always holds a special place in my heart. I love the heat from this. By now you all know my love of things sweet and spicey and the combination of Piri Piri and sweetpotato is nothing new. I love roasting sweet potatoes tossed in this spice blend, then dipped in hummus. (I know I love hummus, shock). These two flavors really pair beautifully together, but I wanted to play with it and this little idea was born.
This recipe is so easy and so satisfying. I love having warm crusty bread close by to dunk in it too. This recipe will work year round too. I can see this being a big hit in the winter months curled up on the couch with something dreadful on the tele.. But it’s bright and bold flavors make it a summer time hit too. It went down well in this house that’s for sure. And I hope it hits home run in yours too 🙂
Ps. I’ve also used this soup a little thicker as a pasta sauce ❤
These colours make me fall in love 😍
2 Large Sweetpotatoes
1/2 Red Onion
1 Large Red Pepper.
2 cloves of Garlic
4 -5 Cups Veggie Stock
1/4 Cup red Lentils
1-2 Tsp Piri Piri (to taste)
Oil of choice (I use Avocado)
Corriander / Cilantro to serve.
Fresh crusty bread.
Chop all veggies into a 1cm dice. Heat a large saucepan and pop in a splash of oil. Add all veggies and sauté a while until there is a little bit of colour on the veggies then add the garlic and piri piri. Then carefully add the stock, then bring to a boil, throw in the lentils and reduce to a simmer. Simmer away making sure to give a stir every now and then so nothing is sticking.
After about 20-30 minutes when lentils and all veggies are soft, remove veggies and pop into a blender. Then add stock little by little until you’ve reached the consistency you’d like. Season appropriately and feel free to add a little more Piri Piri if you like it hot 🔥