Sweet potato and lentil soup

Sweet potato and lentil soup

Cooking at home can be a rewarding experience. Not only do you get to enjoy a delicious meal, but you also get the satisfaction of knowing that you made it yourself. This sweet potato and lentil soup is a great recipe to try because it’s healthy, tasty and easy to make. The sweet potatoes are a great source of vitamins and fibre, while the lentils add protein. And the curry powder and ginger add a nice kick of flavour.


  • 2 teaspoons medium curry powder
  • 3 tablespoons olive oil
  • 2 onions, grated
  • 1 eating apple, peeled, cored and grated
  • 3 cloves of garlic, crushed
  • 20g packet coriander, stems chopped
  • thumb-sized piece of fresh root ginger, grated
  • 800g sweet potatoes
  • 1.2l low-sodium vegetable stock
  • 100g red lentils
  • 300ml milk
  • juice of 1 lime

Method of preparation:

Heat the olive oil in a large saucepan over a medium heat. Add the grated onion, crushed garlic, grated ginger and curry powder. Cook until the onions are soft and the spices are fragrant.

Add the grated apple and chopped coriander stalks. Cook for a further 2-3 minutes.

Add the sweet potatoes, vegetable stock and red lentils to the pot. Bring to the boil, then reduce the heat and simmer for about 20 minutes or until the sweet potatoes and lentils are tender.

Use an immersion blender to purée the soup until smooth. If you don’t have an immersion blender, you can carefully pour the soup into a regular blender to blend (just make sure it cools a bit first to avoid splashes).

Stir in the milk and lime juice. Season to taste with salt and pepper.

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