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Sweet Potato and Lentil Soup
Super simple, nutritious and warming this lightly spiced sweet potato and red lentil soup is perfect for chilly, wintery days. Serve it chunky with texture or silky smooth and it will warm you from the inside out.
Course
Lunch, Soup
Cuisine
International
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
183
kcal
Author
Chris Mosler | Thinly Spread
Equipment
High Speed Blender or Stick Blender or Food Processor
Ingredients
1
tbsp
olive oil
1
medium
onion
peeled and diced
400
g
sweet potato
peeled and chopped into chunks
1
tsp
finely chopped fresh ginger
1
large clove garlic
finely chopped
1/4
tsp
dried chilli flakes
1/2
tsp
cumin seeds
1/2
tsp
smoked paprika
4
tbsp
red lentils
rinsed
700
ml
vegetable stock
salt and pepper to taste
UK Measurements
-
US Measurements
Instructions
Heat the olive oil in and gently fry the onion for a few minutes until soft.
Add the ginger, garlic, chilli flakes, cumin and smoked paprika and fry for a further minute until aromatic.
Add the sweet potato, lentils and stock.
If Using Froothie EVOLVE Blender
Put all ingredients into cooking jug. Put on lid. Select smooth soup function and press On.
Taste and adjust seasoning to taste.
If Cooking On Hob
Bring to boil, reduce to a simmer and cook for 25 minutes until potatoes are soft and lentils are cooked.
Pour into a high speed blender/food processor or use a handheld stick blender and blend until smooth.
Taste and adjust seasoning to taste.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories:
183
kcal
|
Carbohydrates:
33
g
|
Protein:
5
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
760
mg
|
Potassium:
492
mg
|
Fiber:
7
g
|
Sugar:
7
g
|
Vitamin A:
14720
IU
|
Vitamin C:
5
mg
|
Calcium:
43
mg
|
Iron:
2
mg