Sweet Potato and Lentil Soup
Sweet Potato and Lentil Soup is low in fat but really fills you up. Lentils are a great source of protein and go perfectly with sweet potato. It's a great soup for weaning babies (without the spices of course!) as it has a lovely sweet flavour. Serve with fresh coriander and naan bread or crusty bread and butter to make it into a 'proper' meal.
I like to flavour my sweet potato and lentil soup with rosemary and cayenne pepper, but feel free to tweak the herbs and spices to your liking. Cumin also goes well.
A good tip is to make your carrot pieces about half the size of the sweet potato pieces because carrots take longer to cook.
Sweet Potato and Lentil Soup: Serves 6 as a starter, 4 as a main:
Time: 10 minutes preparation + 25 minutes cooking
Cost: 63p per serving
Calories: 375 per serving
- 1 litre hot chicken or vegetable stock
- 200g carrots (2 large ones) peeled and diced
- 500g sweet potato (2 large ones) peeled and diced
- 200g dried red lentils, washed thoroughly
- 2 garlic cloves, crushed
- 1 teaspoon dried rosemary
- 1 teaspoon cayenne pepper (optional)
- Salt & pepper to taste
- Naan bread and fresh coriander to serve (optional)
- Put the stock, potatoes, carrots, lentils, garlic, herbs and spices into a large pan. Bring to the boil and simmer for around 25 minutes until the vegetables are soft.
- Blend the soup using a hand blender over a low heat to the desired texture.
Read more easy budget recipes