Lentil, Sweet Potato and Apricot Soup

Serves 4

  • 1 large onion

  • 1 tablespoon oil

  • 450g (1lb) sweet potato

  • 2 cloves of garlic

  • Salt and freshly ground black pepper

  • 25g (1oz) tomato puree

  • 75g (3oz) red lentils

  • 900ml (1½ pints) water

  • 75g (3oz) dried apricots

  • ½ teaspoon ground coriander

  • Grated nutmeg

Peel and chop the onion, garlic and sweet potato. Heat a little oil in a saucepan and cook them until they are beginning to colour.

Chop the apricots and add to the pan along with the rest of the ingredients and seasoning. Bring to the boil, cover with a lid and simmer until all the ingredients are cooked.

Blitz in a liquidiser, taste for seasoning and serve with chunks of soda bread.

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