Sweet Potato, Red Lentil, Chilli & Coconut Soup {Dairy Free Batch Cooking}

Sweet potato, red lentil and coconut are a great combination and work a treat in this tasty, comforting soup. Lentils add protein, sweet potatoes sweetness and coconut milk brings dairy-free creaminess. Make it without chillies and little ones will enjoy it too.

Sweet Potato Lentil Coconut Soup.jpg

The recipe makes 8 servings as it’s brilliant for batch cooking and freezing for another day, but it’s easy to scale down.

Sweet Potato, Red Lentil, Chilli & Coconut Soup

  • Serves:  8

  • Prep Time: 20 minutes

  • Cooking Time: 30 mins cooking time

  • Cost:  52p per serving

  • Calories:  309 per serving


  • 2 onions, chopped

  • 4 cloves garlic, crushed

  • 1 thumbsize piece of root ginger, grated

  • 1 red chilli (optional)

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 250g red lentils, washed well

  • 2.5 kg sweet potatoes, peeled and diced into 2cm pieces

  • 1 litre chicken or vegetable stock

  • 400g tin of coconut milk

  • Juice of lemon juice (or 2 tbsp from a bottle)

  • Salt & pepper to taste

  • Fresh chillies & coconut cream to serve (optional)


  1. Heat the oil in a large saucepan hand fry the onions until soft. Add the garlic, ginger and spices and cook for a further couple of minutes.

  2. Add the lentils, potatoes and stock. Pour in some extra boiling water until all the ingredients are just covered.

  3. Season to taste and bring to the boil. Simmer for 20 minutes until the potatoes are tender.

  4. Add the coconut milk and lemon juice to the soup and then blend with a hand blender until smooth. Serve topped with fresh chillies and coconut cream if you like.