Red Lentil Soup with Sweet Potatoes and Cinnamon

Peel the shallots and chop them finely. Peel the garlic and slice it thinly. Peel the sweet potatoes and cut them into approximately 1 cm cubes.

In a pot, over medium heat, heat 40 ml of olive oil and sauté the shallots until translucent. Add the bay leaves, cinnamon stick, chilli powder, and garlic, then sauté for 1 minute, stirring continuously. Add the red wine vinegar and thyme, mix well, then add the lemon zest. Let it simmer until the liquid evaporates completely.

Add the sweet potatoes, stir, then add the peeled tomatoes and 700 ml of boiling water. Let it simmer for 7 minutes. Add the red lentils and cook over medium heat until they soften.