Sweet Potato And Lentil Soup - cooking recipe

Ingredients

2 tsp vegetable or peanut oil
1 None large onion, finely chopped
2 tsp finely grated fresh ginger
1 tbsp mild curry powder
3/4 cup red lentils, rinsed
1 lb sweet potatoes, peeled, coarsely chopped
2 cubes vegetable bouillon, crushed
8 None small papadums (or other flatbread)
1/3 cup plain yogurt
1 tbsp chopped fresh chives

Preparation

In a large saucepan, heat oil over moderate heat. Cook and stir onion for 5 mins or until soft. Add ginger, curry powder and lentils; cook and stir for 1 min or until fragrant.
Add sweet potato, bouillon and 5 cups water; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 20-25 mins or until sweet potato is tender. Stand for 10 mins to cool slightly. Blend in batches until smooth. Place in a clean saucepan. Stir soup over low heat until hot.
Place papadums in a single layer on the microwave turntable. Microwave on high, in 30-second bursts, until puffed and crisp.
Ladle soup into bowls. Top with yogurt and chives. Serve with papadums.