Red lentil and sweet potato soup
This vegan red lentil and sweet potato soup is zingy, hearty and filling – perfect on cool spring days. Serve it with crusty bread and scones. You can freeze the leftover for meals ahead.
Ingredients
Method
- Put the lentils in a big pot of water and let them soak for 15 minutes or so.
- Meanwhile, prepare the vegetables. Peel and dice the carrots and sweet potatoes, slice the celery and peel & slice the onion and garlic.
- Heat the oil in a large saucepan, then sweat the onion, carrots and sweet potato for 8 minutes, stirring regularly.
- Add the celery and the garlic then cook for 2-3 minutes. Add the passata and enough water to cover the vegetables well. Add the stock cube, and stir.
- Drain the lentils and add to the soup, then add more water. (Overall you’ll need about 1.5 litre of water). Bring to the boil, then gently simmer for 20-25mins or until the lentils are tender.
- Turn off the heat and stir through add the spinach leaves. Put a lid on and rest for 2 minutes.
- Stir in the lemon zest, juice and fresh herbs. Season to taste.
- Serve warm, garnished with fresh herbs.