Lentil & Sweet Potato Soup
Lentils simmered with potato and sweet potato and warm spices, then blended into a smooth, naturally sweet bowl.
A warming soup that pairs lentils with sweet potato for a creamy body and a gentle natural sweetness. Comforting and nourishing, it cooks in one pot and is ideal for cold evenings.
How to Prepare
Put the lentils, onion, garlic, potato and sweet potato in a pot.
Add the mixed spice, black pepper, turmeric and cumin.
Pour in the chicken broth (or water with a stock cube) and a pinch of salt.
Simmer until everything is soft, then blend until smooth.
Adjust the seasoning and serve hot.
Made it? Rate this recipe
The sweet potato adds natural sweetness and a silky texture; blend well for a smooth, velvety soup.
Ingredient Swaps
Use vegetable broth instead of chicken broth for a vegetarian version.
Swap the sweet potato for carrot or pumpkin for a similar sweetness.
Add a pinch of cumin or ginger to deepen the flavour.
Common Questions
How do I get a creamy texture?
Blend the soup once cooked until it is completely smooth.
Do I need to soak the lentils?
Red lentils need no soaking; brown ones are best simply rinsed.
How do I adjust the thickness?
Add hot broth or water to thin, or simmer longer to thicken.
Can I freeze it?
Yes, it freezes well for up to a month; reheat with a little liquid.
What should I serve it with?
A drizzle of olive oil and toasted bread or lemon wedges finish it nicely.
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