Warm up with a hearty lentil and sweet potato soup

The weather in May hasn't been treating us kindly, so if you're looking for a warming soup made from simple ingredients, you've come to the right place. This dish is filling, aromatic, and full of ingredients that you can easily find in any shop. Sweet potato, red lentils, and spices create a delicious, slightly spicy combination. The soup is also perfect for vegetarians—just skip the chorizo or replace it with your favourite plant-based option. Below, I reveal the entire recipe.

If you want the soup to be creamier, you can partially or fully blend it before adding the spinach. In the vegetarian version, you can successfully replace chorizo with sautéed tofu or roasted pumpkin seeds. It will be just as delicious and distinct. And if there are any leftovers, you don't have to worry about wasting food. From experience, I know that this soup tastes even better reheated the next day.

Ingredients:

• 1 tablespoon butter,
• 1 tablespoon olive oil,
• 1 sweet potato,
• 85 grams red lentils,
• 1 litre broth,
• 1 can chopped tomatoes,
• 60 grams spinach,
• about 115 grams chorizo,
• 2 cloves of garlic,
• 1 teaspoon turmeric,
• half a teaspoon of cumin,
• 1 teaspoon paprika powder,
• a pinch of hot pepper,
• salt and pepper to taste.

Instructions:

1. In a large pot, heat the butter with olive oil. Add minced garlic and peeled, diced sweet potato. Sauté for about 3 minutes, stirring occasionally.
2. Add red lentils and pour in the broth. Bring the mixture to a boil.
3. Add turmeric, sweet and hot paprika, as well as salt and pepper to taste.
4. Cover the pot and cook for 10-15 minutes until the lentils are soft.
5. Add the canned tomatoes (with juice) and simmer covered for another 10 minutes.
6. Add fresh spinach and mix thoroughly. Cook for another 1-2 minutes until the leaves wilt.
7. In a dry pan, sauté the diced chorizo until crispy.
8. Serve the soup hot, with the addition of sautéed meat or without, if you prefer the vegetarian version.