Ingredients (serves 4)

• Canola oil cooking spray
• 1 medium brown onion, finely chopped
• 3cm piece fresh ginger, peeled, finely grated
• 1 tablespoon Thai red curry paste
• 750g orange sweet potato, peeled, diced
• 3/4 cup red lentils, rinsed
• 3 cups salt-reduced vegetable stock
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• Fresh coriander leaves, to serve

Method

1. Spray a large, heavy-based saucepan with oil. Heat over medium-low heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add ginger and curry paste. Cook, stirring, for 1 minute or until fragrant.
2. Add sweet potato, lentils, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15 to 20 minutes or until potato and lentils are soft. Set aside for 5 minutes to cool. Process until smooth.
3. Return mixture to pan over low heat. Add lime juice, fish sauce and sugar. Cook, stirring, for 5 minutes or until heated through. Serve topped with coriander.

Source

Super Food Ideas – July 2009 , Super Food Ideas – July 2009, Page 21 , Recipe by Chrissy Freer