Sweet Potato and Red Lentil Soup

- 1 diced Onion
- 3 crushed Garlic cloves
- 1/2 tbsp Olive oil
- 3 tbsp Vegan Thai red curry paste
- 300g / 10.58oz dried Red lentils
- 2 diced Sweet potatoes
- 1.5 litres / 6 cups Vegetable stock
- 400ml / 14 fl oz can Chopped tomatoes
- 400ml / 14 fl oz can Coconut milk

1. Cook 1 diced Onion and 3 crushed Garlic cloves in 1/2 tbsp Olive oil in a large pot for a few minutes until translucent.
2. Add 3 tbsp Vegan Thai red curry paste and stir.
3. Rinse and drain 300g / 10.58oz dried Red lentils and add to the pot along with 2 diced Sweet potatoes and 1.5 litres / 6 cups Vegetable stock. Combine and cover the pot.
4. Bring to boil, reduce heat to medium and cook for 30 minutes until lentils and sweet potatoes are soft.
5. Add 400ml / 14 fl oz can Chopped tomatoes and 400ml / 14 fl oz can Coconut milk. Stir to combine and cook for a few minutes.
6. Season with salt and pepper. Serve with coriander and 60ml / 1/4 cup Coconut yogurt.