Curried sweet potato and lentil soup recipe
information
Calories per serving 170.
Vegan Recipe
Vegetarian Recipe
ingredients
45O g (1 lb) sweet potatoes, peeled and diced
1 onion, chopped finely
1 garlic clove, crushed
1 tablespoon medium curry powder
85O ml (1 1/2 pints) vegetable stock
50 g (1 3/4 oz) dried split red lentils
salt and freshly ground black pepper
2 tablespoons chopped fresh coriander, to garnish
1 onion, chopped finely
1 garlic clove, crushed
1 tablespoon medium curry powder
85O ml (1 1/2 pints) vegetable stock
50 g (1 3/4 oz) dried split red lentils
salt and freshly ground black pepper
2 tablespoons chopped fresh coriander, to garnish
method
1. Place the sweet potatoes, onion, garlic, curry powder, stock and lentils in a large saucepan and bring to the boil.
2. Reduce the heat, cover and simmer gently for 30 minutes, stirring from time to time.
3. Transfer the soup to a food processor or liquidiser in batches, and blend until smooth.
4. Return the soup to a clean saucepan and heat through.
5. Season to taste, ladle the soup into four warmed bowls and garnish with fresh coriander
2. Reduce the heat, cover and simmer gently for 30 minutes, stirring from time to time.
3. Transfer the soup to a food processor or liquidiser in batches, and blend until smooth.
4. Return the soup to a clean saucepan and heat through.
5. Season to taste, ladle the soup into four warmed bowls and garnish with fresh coriander
serving amount
serves 4
rate this recipe
7.5
out of 10
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