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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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g dried red lentils
  • 1 onion
  • 2 carrots
  • 2 sweet potatoes
  • 2 Tbsp vegetable oil
  • 1 stick of celery
  • 3 cloves garlic
  • 1 smoked chilli & tomato stock pot
  • 1 vegetable stock cube
  • 250 ml passata
  • 2 handfuls of baby spinach leaves or curly kalel)
  • Juice and zest ½ lemon or lime
  • 2 Tbsp chopped basil or coriander leaves

Method
 

  1. Put the lentils in a big pot of water and let them soak for 15 minutes or so.
  2. Meanwhile, prepare the vegetables. Peel and dice the carrots and sweet potatoes, slice the celery and peel & slice the onion and garlic.
  3. Heat the oil in a large saucepan, then sweat the onion, carrots and sweet potato for 8 minutes, stirring regularly.
  4. 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.
  5. 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.
  6. Turn off the heat and stir through add the spinach leaves. Put a lid on and rest for 2 minutes.
  7. Stir in the lemon zest, juice and fresh herbs. Season to taste.
  8. Serve warm, garnished with fresh herbs.