Curried lentil and sweet potato soup

Curried lentil and sweet potato soup


1 person made this

About this recipe: This a lightly curried soup, just perfect for cooler days. The sweet potato gives it a wonderful hint of sweetness and roundness of flavour. Serve with crusty bread.

LorraineMargaret Uusimaa, Finland

Serves: 4 

  • 2 tablespoons olive oil or high-quality rapeseed oil
  • 2 heaped teaspoons mild curry paste
  • 1 onion, diced
  • 300g red lentils, rinsed well
  • 1 large sweet potato (about 600 grams), peeled and roughly chopped
  • 1 carrot, diced
  • 1.2L boiling water
  • 2 chicken or vegetable stock cubes

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. In a large thick-based pot, gently heat the oil. Add the curry paste, stirring well into the oil. This helps bring out the flavours and aromas of the spices. Add the onion. Put the lid on the pot and let the onion cook very gently for 10 minutes.
  2. Next turn up to a medium heat and add the lentils and veg. Pour in the boiling water, add the stock cubes, and stir to combine. Bring to a slow rolling boil, put the lid on, turn down the heat and let the soup simmer for 45 minutes till the potato is soft.
  3. Allow to cool slightly, then using a hand-held blender puree till smooth.
  4. Enjoy!

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Reviews (1)


The original recipe was for 300 ml of lentils but it has been changed to 300g by the editor, which is wrong as this would make the soup far too thick. Please use 300 ml. - 16 Oct 2016

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