Sweet Potato and Red Lentil Soup (V)

Spicy and filled with goodness, this tantalizing soup is perfect for a cold, winter’s meal.


Prep 15 mins
Cook 30 mins
Ready-in 45 mins


2 tbsp olive oil
1 onion, finely chopped
1 celery stalk, finely chopped
2 Rugani Carrots, sliced
3 garlic cloves, finely chopped
2 tsp ginger, finely grated
1 tsp salt
1 tsp paprika
1 tsp ground cumin
½ tsp ground coriander
200 g ZZ2 Romanita Tomatoes
500 g sweet potatoes, peeled and cut into small blocks
200 g red lentils
600 ml vegetable stock
Lemon juice to taste
Salt and pepper to taste
Fresh coriander to garnish


  1. Heat the oil in a large pot.
  2. Add the onion, celery, carrot, and cook for 4-5 minutes over low heat or until the onion is translucent.
  3. Add the garlic and ginger, and cook for another minute.
  4. Add the spices and cook for another minute.
  5. Add the sweet potatoes, lentils, stock, juice, and stir.
  6. Bring to a boil, reduce the heat and cook for a further 20-25 minutes.
  7. When the cooking time has elapsed blend three ladles in a blender until smooth and return to the pot. Stir through to thicken the soup slightly.
  8. Season to taste.
  9. Serve with freshly chopped coriander, toasted pumpkin seed, and toasted bread.

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