Difficulty: Easy - for beginners
Dietary guidance: v v n g d
3 tablespoons cooking oil of your choice
2 cups thinly sliced carrots
2 cups coarsely chopped leeks
2 cups coarsely chopped onions
¾ to 1 teaspoon Yellow Curry Powder or Madras curry powder
1 ½ pounds sweet potatoes
2 Sachets (1 bay leaf, 3 thyme sprigs, 10 black peppercorns, 1 garlic clove, smashed and peeled - all wrapped and tied in cheesecloth)
2 cups (about 8 ounces) Spanish Pardina lentils or French de Puy lentils, small stones removed, rinsed
8 cups Chicken stock, or low sodium chicken broth
1 to 2 tablespoons red wine vinegar
Freshly ground black pepper
Heat the coconut/olive/grapeseed oil in an 8- to 10- quart stockpot over medium heat. Add the carrots, leeks, onions, and curry powder to the pot. Reduce the heat to low, cover, and cook very slowly for 30 to 35 minutes, until the vegetables are tender.
Meanwhile, peel the sweet potatoes. Trim them and cut them into a ½-inch dice. Put the potatoes, one of the sachets, and 2 teaspoons of salt in a large saucepan, add cold water to cover, bring to a simmer, and cook until the potatoes are just tender, about 10 minutes. Drain and spread on a tray to cool; discard the sachet.
Add the lentils, second sachet, and stock to the vegetables, bring to a simmer, and simmer for the 30 to 40 minutes, until the lentils are tender.
Add the vinegar to taste to the soup, then add the potatoes and heat through. Season to taste with salt and pepper.
Serve the soup garnished with cilantro leaves.