Sweet Potato and Red Lentil Soup. Červená polievočka z batátu a šošovice.

 

British people might not be good in learning languages, they might not be good in tipping the waiting staff, but when it comes to creamy soups, they make sure they are the best ones.
To whatever restaurant or cafe you step into around lunch time, there will always be soup on the menu. The creamiest soup you can imagine, served with some rustic loaf of bread and a few cubes of proper butter. And, it actually makes sense. Because there are more rainy days in Britain then anywhere else on the planet, they have to make sure they´ve got something to sip on that will keep them warm and something that will keep them foghting against the weather until dinner time.
I believe that the most popular soup you´d find in lot of places is Leek and Potato soup. I call it ´the soup of the year´. :) And then, if you´re lucky, you´d come across places where they offer tomato soup or butternut squash.

Inspired  by this ´selection´ of creamy soups, I´ve decided to make my own creamy one. But I gave it a little bit more thought and by using some simple spices, I´ve came up with this winter-y soup that will nourish you from inside out. Especially, when you´ll serve it with some hearty rye sourdough bread, that can be toasted if you feel fancy.
(P.S. The sourdough rye bread on my photo is homemade! :)

Sweet Potato and Red Lentil Soup

1 sweet potato, chopped into small pieces
1 cup red lentils
1 red onion, chopped
2 garlic cloves, finely chopped
1/2 tsp black mustard seeds
1 tsp ground turmeric
2 tsp ground cumin
1/2 tsp cayenne pepper
tamari sauce (or soya sauce), or you could use miso paste instead
sea salt, freshly ground black pepper
2 tbs olive oil or ghee

Rinse your lentils in cold water a few times, until the water runs out clean.
Heat up olive oil or ghee in a stock pan over a medium heat. Add onion, gently fry for about 3 minutes. Add chopped garlic, mustard seeds, turmeric, cumin and cayenne pepper and sautee until the gralic no longer smells raw and everything smells amazing. Add chopped sweet potato, red lentils and pour in just enough water to cover the potato and lentils. Bring to a boil, cover with lid and cook for about 15 minutes, until the lentils are soft and the potato is tender. Transfer to a blender (or to a bowl) and blend until super super creamy and smooth. Return to the pan. Add water if the soup is too thick. Season with salt and pepper. Taste. Adjust seasoning. Add 2-4 tbs tamari sauce (or soya sauce). Take off the heat. Serve with a splash of tamari on top and with nice piece of hearty bread.

 

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Briti nemusia vynikat v cudzich jazykoch, nemusia byt dobri v davani tringeltov, ale ked pride na kremove polievky, to uz je ina kava. :) V priprave kremovych polievok nie je nikto lepsi ako Briti.
Ak vkrocite do hocijakej restauracie alebo cafeterie v case obeda, vzdy bude na ponuke moznost objednat si polievku. Ale nie hocijaku. Tu najkremovitejsiu polievku aku si len viete predstavit, podavanu s krasnym kuskom riadneho farmarskeho chleba s par kockami poctiveho masla. A vlastne to aj dava zmysel. Kedze Anglicko je krajina, kde prsi viac ako na hociktorom mieste na zemi, ludia musia chlipkat nieco, co ich udrzi v teple a co im pomoze bojovat s pocasim az do vecere.
Verim tomu, ze ta najpopularnejsia polievka na obedovych menu je porkovo-zemiakova. Ja tuto polievku volam ´polievka roka´. :) No a potom, ak by ste boli stastlivi, nasli by ste zopar paradajkovych alebo tekvicovych polievok.

Inspirovana touto ohromnou ponukou roznych polievok som sa rozhodla zacat si varit vlastne.
Trosku som premyslala o roznych variaciach a roznych koreninach, ktore mozem pouzit. Nakoniec som dala dokopy tuto uzasnu (kremovu!) polievku, ktora zahreje telo aj dusu. Hlavne, ak k tejto polievocke budete servirovat kus skveleho razneho kvaskoveho chleba, ktory moze byt aj opeceny, ak sa budete citit vynimocne dobre.
(P.S.: Ten 100% razny chlebik na fotke je z kvasku, doma peceny! :)

Červená polievočka z batátu a šošovice

1 batat (sladky zemiak)
1 salka cervenej sosovice
1 cervena cibula, pokrajana najemno
2 strucky cesnaku, pokrajane najemno
1/2 lyzicky ciernych horcicnych semiacok
1 lyzicka mletej kurkumy
2 lyzicky mletej rasce
1/2 lyzicky kajanskeho korenia (chilli)
2-4 lyzice tamari omacky (alebo sojovej omacky), alebo mozte pouzit aj miso
morska sol, cerstvo namlete cierne korenie
olivovy olej alebo ghee

Sosovicu si niekolko krat preplachneme, az dokym voda po sosovici neostane cista a priezracna.
V hrnci, kde budeme varit polievku, si na miernom ohni roztopime olej alebo ghee. Pridame najemno pokrajanu cibulu, ktore jemnu orestujeme (2-3 minuty). Pridame najemno pokrajany cesnak, horcicne semiacka, kurkumu, rascu, kajanske korenie a opekame dokym cesnak neprestane vonat surovo a dokym vsetko nevonia krasne. Pridame pokrajany batat, cervenu sosovicu a prelejeme len tolkym mnozstvom vody, aby sme zakryli obsah v hrnci. Privedieme do varu, hrniec prikryjeme pokrievkou a varime, dokym nam zemiak nezmakne a sosovica nie je uvarena (cca 15 minut). Vsetko prelozime do mixera a vymixujeme do super hladka a kremova. Prelejeme naspat do hrnca, ak je polievka prilis husta, tak rpidame trosku vody, dochutime solou, ciernym korenim a tamari omackou (sojovou omackou). Odstavime z ohna. Podavame so splechom tamari a s krasnym kuskom opeceneho chlebika (najlepsie kvaskovy chlebik, ten nenarobi v nasom tele tolko šarapaty ako normalny chleba). Dobru chut!

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