Lentil and sweet potato soup

Hearty lentil and sweet potato soup

A warming and creamy lentil soup flavoured with ginger, lemon and chilli. Sweet potatoes and carrots add natural sweetness and richness, while the lentils provide protein and sustained fullness. An easy recipe that works just as well for a weekday meal as for the weekend. The soup also freezes well and is perfect for batch cooking.

Ingredients – 6 servings (30 minutes)

360 g dried red lentils
2 cans light coconut milk (7%)
600 ml water
1 yellow onion
2–3 cloves of garlic
400 g sweet potato
4 carrots
1 vegetable stock cube
3 tsp ground ginger
3 tbsp lemon juice
Fresh chilli to taste
Salt and pepper
1 tbsp rapeseed or olive oil for frying

Instructions

Peel and chop the onion, garlic and red chilli. Peel and cut the sweet potato and carrots into small pieces.

Heat a large saucepan and sauté the onion and garlic in a little oil for a few minutes, until the onion softens. Add the chopped chilli and ginger and fry for another minute.

Add the sweet potato, carrot, water, coconut milk, stock cube, red lentils, ginger and lemon juice.

Let it simmer for about 20 minutes, until the sweet potato and carrot are completely soft. Allow the soup to rest for a few minutes.

Blend the soup using a hand blender until smooth. Add more water if the consistency is too thick. Season with salt, pepper and more ginger or lemon if needed.

Tip: Serve the soup with crispbread and a protein-rich topping. Enjoy!

Nutritional values per serving

Energy: 404 kcal
Protein: 17 g
Carbohydrates: 51 g
Fat: 13 g

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