Sweet Potato and Red Lentil Soup
Sweet potato and red lentil soup is a delicious and easy recipe. This healthy vegan and gluten free soup is a perfect filler that never fails to please.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 1 tbsp olive oil
- 1 onion diced
- 1 kg sweet potatoes peeled and diced
- 1.5 L vegetable stock
- 210 g red split lentils
- 1 tsp ground turmeric
- 1/2 tsp mild chilli powder
- Freshly ground salt and pepper
- 1 tbsp coriander chopped
Gently heat the oil in a large soup pot and add the diced onion to soften it, stirring occasionally for about 4 – 5 minutes. Then add the diced potatoes and continue to stir for a further 3 – 4 minutes.
Add the vegetable stock, lentils, ground turmeric and mild chilli powder.
Stir well, bring to the boil and turn down to simmer gently for 20 –25 minutes until all the mixture is completely softened. Remove from the heat.
When the soup has cooled a little, blitz it in a blender / food processor and return to the pan, season to taste, garnish with the chopped coriander and then serve.
Calories: 309kcal | Carbohydrates: 59g | Protein: 11g | Fat: 2g | Sodium: 1098mg | Potassium: 931mg | Fiber: 16g | Sugar: 10g | Vitamin A: 24260IU | Vitamin C: 6.9mg | Calcium: 74mg | Iron: 3.9mg