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Spiced sweet potato & lentil soup with chutney cheese twists
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2 tbsp garlic oil, plus extra to serve
2 onions, roughly chopped
2 tsp cumin seeds
Large pinch chilli flakes, plus extra to serve
2 sweet potatoes (about 750g), peeled and roughly chopped
200g split red lentils, rinsed
1.2 litres vegetable stock
320g chilled Jus-Rol All Butter Puff Pastry Sheet
2 tbsp Geeta’s Premium Mango Chutney
50g Wensleydale, well crumbled
1. Heat the garlic oil in a large saucepan, then soften the onions for 5 minutes. Add the cumin and chilli, cook for 2 minutes, then add the sweet potatoes, lentils and stock.
2. Bring to a boil, then simmer for 15 minutes until the lentils are tender. Blend until smooth or mash and leave chunky. Season, then transfer to a freezer-proof container, cool completely and freeze for up to 3 months.
3. Meanwhile, unroll the pastry with the longer side closest to you, then spread the mango chutney. Scatter the cheese on the right half of the pastry, then fold the other side over it. Press down a little, then cut into 8 strips starting from the folded edge. Twist the strips, then freeze on a baking sheet. Once solid, pack into a freezer-proof container.
4. Preheat the oven to 220°C, gas mark 7. To reheat the soup, place it, frozen, in a large, deep frying pan with 50ml water, cover and cook over a low heat for 25-30 minutes, stirring occasionally until piping hot, adding a little water to loosen if needed. Meanwhile, bake the frozen twists on a parchment-lined baking sheet for 15-18 minutes or until puffed and golden. Finish the soup with a drizzle more garlic oil and a few chilli flakes to serve.
Cook’s tip The soup can be defrosted in the fridge, before reheating gently until piping hot. The cheese twists are best cooked from frozen.
Typical values per serving:
This recipe was first published in Tue Dec 11 15:25:56 GMT 2018.