Sweet potato and lentil soup with fried halloumi

Sweet potato and lentil soup with fried halloumi

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Ingredients:

• Olive Oil

• onion, chopped, I used half

• fresh lemongrass, sliced thinly or grated

• 4-5 cloves garlic, minced

• 2 sweet potatoes, sliced

• 1- 2 tbsp yellow curry powder

• 3 tsp red chili flakes

• 3-4 whole allspice, 2 tsp ground

• 3 - 4 tsp tumeric

• 2 star anise

• 1 carton plus 1 cup of vegetable broth

• 1-1 1/2 cups lentil

• S+P

• 1 can full fat coconut milk

• Kale, as much or as little as you want

• halloumi cheese, sliced then pan fried

• Naan, for serving

Instructions:

1. Preheat your oven to 375. Season the sweet potatoes with olive oil, S+P. roast for 15-20 until browned on each side, turning halfway.

2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic and lemongrass and cook 5 minutes until soft. Add the star anise, red chili flakes and allspice and cook until fragrant, about 5 minutes.

3. Add the lentils and broth along with the curry powder, tumeric and Season generously with salt and pepper. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft.

4. Stir in the coconut milk and kale and cook for about 10 min or until the kale is wilted. Add in the roasted sweet potatoes and Remove from the heat.

5. While the soup is cooling, pan fry the halloumi in olive oil until golden on both sides then add it to the soup,

6. Serve with fresh naan and Enjoy!