Step-by-Step Instructions

1. Preheat oven and gather pans

   5 min

   Preheat your oven to 220°C / 200°C fan and take out a large roasting tray, and a large saucepan.

   Equipment: oven, large roasting tray, large saucepan
   Temperature: 220°C

2. Dice and roast vegetables

   25 min

   Dice the sweet potato and aubergine into 1.5cm cubes. Add the sweet potato to one side of your roasting tray and the aubergine to the other. Drizzle generously with olive oil, season with salt and pepper and roast until tender, around 20-30 minutes.

   Equipment: knife, cutting board, large roasting tray, oven

3. Simmer soup and prep herbs

   5 min

   Once there's 5 minutes left on the vegetables, add the green curry soup to your saucepan. Bring to a gentle simmer and cook for a further 2-3 minutes or until piping hot. Meanwhile drain and rinse the lentils well. Roll up the basil leaves with your hands and finely slice them. Set aside a quarter of the basil leaves for a garnish. Add the drained lentils and the remaining three quarters of basil to the soup and cook for a further 2 minutes. Remove from the heat, squeeze in half of the lime and season to taste with salt.

   Equipment: large saucepan, colander, knife, cutting board

4. Plate and garnish soup

   4 min

   To serve, divide the thai green curry soup and lentils between serving bowls, arrange the sweet potato and aubergine around the bowl and garnish with the remaining basil leaves. Squeeze over the remaining lime and enjoy!

   Equipment: serving bowls