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 Carrot Soup.jpg

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)
  1. 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.
  2. Blend the soup using a hand blender over a low heat to the desired texture. 

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