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Curried Sweet Potato & Lentil Soup

By

A delicious and delicately spiced soup

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Rate this recipe 3.4/5 (128 Votes)

Ingredients

  • Low Fat cooking spray
  • 1 onion chopped finely
  • 1.2 litres (2 pints) Hot Vegetable stock (you can use 2 Knorr vegetable cubes)
  • 1 green chilli deseeded and chopped finely
  • S teaspoons finely grated ginger
  • 1 tablespoon medium curry powder
  • 400g (14oz) sweet potatoes peeled and diced
  • 100g (3 ½oz) red lentils
  • Juice of ½ lime or lemon
  • To Serve:
  • 4 Tablespoons 0% fat Greek yogurt
  • 4 tablespoons chopped fresh coriander
  • (214 calories
  • 6 WW points per serving)

Details

servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 15mins
Cost Budget Friendly

Preparation

Step 1

1. Heat a large lidded pane and spray with cooking spray. Fry the onion for 1 minute and then add 2 tablespoons of the stock and cook stirring for 3 – 4 minutes.
2. Stir in the chilli, ginger, cumin and curry powder for 1 minute and then mix in the sweet potatoes, lentils and remaining stock . Bring to the boil and simmer covered for 15 minutes or until the sweet potato is tender.
3. Use a hand blender or transfer to a liquidiser and blend until smooth, adding the lime or lemon juice. Return the pan to the heat if necessary. Serve topped with the yogurt and coriander.

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