Sweet Potato and Red Lentil Soup {Low Fat & Filling}

This protein packed sweet potato and lentil soup is low in fat but very filling. It’s healthy, hearty and it’s perfect for batch cooking as it freezes well. Make a spice-free version for weaning babies. Serve topped fresh coriander and some naan bread for dunking.

Sweet Potato and Lentil Soup {Low Fat & Filling}

  • Serves: 4 as a main

  • Time:  10 minutes preparation + 25 minutes cooking

  • Cost:  63p per serving

  • Calories:  375 per serving


  • 1 tbsp vegetable oil

  • 2 cloves garlic, crushed

  • 1 fresh chilli, finely chopped (or chilli flakes to taste)

  • 1 thumb-sized piece of fresh ginger, finely chopped

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 200g carrots (2 large ones) peeled and diced

  • 500g sweet potato (2 large ones) peeled and diced

  • 200g dried red lentils, washed thoroughly

  • 1 litre hot chicken or vegetable stock

  • Salt & pepper to taste

  • Naan bread, fresh coriander and sliced chillies to serve (optional)

TIP: Sweet potatoes cook much more quickly than carrots so cut the carrot pieces around half the size of the sweet potato pieces.


  1. In a large saucepan, heat the oil and fry the garlic, chilli and ginger for a minute until soft. Add the cumin and coriander and fry for another minute until fragrant.

  2. Put the carrots, sweet potatoes, and lentils in the pan and pout over the stock. If the stock does not cover the contents of the pan add enough boiling water to submerge them. Give everything a really good stir.

  3. Bring to the boil and simmer for around 25 minutes until the vegetables are tender throughout. Blend the soup using a hand blender over a low heat to the desired texture. Serve topped with fresh coriander and sliced chillies if you like with a side of naan bread