Coconut and sweet potato red lentil soup

    4 hours 15 min

    A hearty vegetarian soup made with red lentils, coconut milk and sweet potato. Make in the slow cooker or on the hob - it's easy either way!


    Ayrshire, Scotland, UK
    6 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 tablespoon cumin seeds
    • 1 tablespoon mustard seeds
    • 1 teaspoon curry powder, or to taste
    • 1 teaspoon turmeric
    • 3 carrots, chopped
    • 2 sticks celery, chopped
    • 1 red onion, chopped
    • 400g red lentils
    • 400g passata
    • 1 (400g) tin coconut milk
    • 1 sweet potato, peeled and cubed
    • 2 stock cubes, crumbled
    • salt and pepper to taste

    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. Heat the olive oil in a frying pan over medium high heat. Add the cumin, mustard seeds, curry powder and turmeric. Cook till the seeds start to pop, then add the carrot, celery and onion. Stir well and cook gently till vegetables have softened slightly. Remove from heat and transfer to slow cooker.
    2. Add remaining ingredients to slow cooker and stir well. Add water to cover, approximately 1 litre.
    3. Cook in slow cooker on Low for 6 to 8 hours, or High for 4 to 5 hours.

    On the hob...

    To make the soup on the hob, simply use a large saucepan or pot in the first step instead of the frying pan, then add the remaining ingredients and bring to the boil. Reduce to a gentle simmer and cook, covered, for 45 minutes, or till lentils and sweet potato are tender.

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