Sweet Potato & Lentil Soup
ingredients
- 1 small brown onion
- 500 ml cold water
- 1/2 can chopped tomatoes (200g)
- 1 tbsp tomato puree
- 40g dried red split lentils
- 1 medium-sized carrot
- 1 medium-sized sweet potato
- Pinch pepper
- 1 tbsp salted butter (or dairy-free butter)
* you can use any leftover veg you may have in this recipe - why not try swede, butternut squash or bell pepper
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Start by preparing the veg. Peel and dice the onion, carrot & sweet potato.
- Rinse and drain the lentils in a sieve under cold running water.
- In a large saucepan, bring the water to a boil, then add all the ingredients to the pan (except for the butter).
- Reduce heat to a low simmer, cover and cook the soup for around 1hour, or until the veg and lentils are really tender. (You may need to top up with a little more water).
- With 5 minutes cooking time remaining, add the butter to the pan.
- Once the cooking time is up, remove the saucepan from the heat and blend the soup using a hand/stick blender until smooth.
- Season to taste before ladling into bowls.
*This recipe also works great in the slow cooker
*Perfect for batch cooking - freeze any leftovers to enjoy later!
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system. Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.