Spicy Lentil Soup

2 tablespoons extra-virgin olive oil

1 red onion, finely chopped

1 garlic clove, finely chopped

2 carrots, finely diced

1 white sweet potato, finely diced

1 small red chilli, finely sliced

1⁄4 teaspoon ground nutmeg

375 g dried small brown lentils, rinsed

1⁄2 cup (125 ml) red wine

4 cups (1 litre) boiling water

1⁄2 cup (125 ml) puréed tomato

2 tomatoes, chopped

Sea salt and freshly ground black pepper

Optional: chilli flakes

1 tablespoon balsamic vinegar

Sourdough bread, to serve

Fresh herbs, if on hand

A variation on the traditional Greek lentil soup with sweet

potato, chilli and aromatic spices to boost antioxidants. Keep

leftovers refrigerated for lunch the next day, or freeze for a

quick mid-week dinner.

Heat the olive oil in a large saucepan over a medium heat and sauté

the onion and garlic until the onion is translucent. Add the carrot,

sweet potato, chilli and nutmeg and continue to sauté for around

10 minutes, or until the vegetables start to soften.

Add the lentils and red wine to the pan and simmer until most of

the wine evaporates.

Next, add the water and puréed and chopped tomato to the pan

and simmer for 30–45 minutes, or until the lentils and the sweet

potato are cooked.

Season the soup with salt and pepper and add the chilli flakes if

you like things spicy. Add a drizzle of balsamic vinegar, garnish with

the fresh herbs, if on hand, then serve each portion with a slice of

crusty sourdough.