Thai Spiced Lentil, Peanut and Sweet Potato Soup

Meanwhile, drain and rinse the lentils in a sieve.

Cut the lime into wedges.

Peel and grate the garlic (or use a garlic press).

When the sweet potato has 10 mins remaining, heat a large saucepan on medium heat with a drizzle of oil.

Once hot, add the garlic, red Thai style paste and peanut butter. Cook until fragrant and softened, 1-2 mins.

Add the lentils, coconut milk, soy sauce, sugar and water for the soup (see pantry for both amounts).

Stir to combine, bring to the boil, then lower the heat and simmer until thickened slightly, 4-5 mins.

Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Drizzle with olive oil and season with salt. 

Bake the bread on the top shelf of your oven until golden, 4-5 mins.

When ready, stir the roasted sweet potato into the soup. Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Add a squeeze of lime juice.

Taste and season with more salt, pepper, or lime juice to taste. Add a splash of water if it's a little thick.