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Spiced sweet potato and lentil soup

If you’re after a simple vegan soup that is delicious and healthy, then do try this spiced sweet potato and lentil soup! It’s really easy to make, zingy and a bit spicy! Serve it with flat bread or crusty rolls.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 2 Tbsp olive oil
  • 1 red or green chilli
  • 2 medium carrots
  • 1 large sweet potato peeled
  • 1 Tbsp Ras el Hanout paste or 2 Tbsp powder
  • 1 Tbsp tomatoes purée
  • 1 tin of plum tomatoes
  • 150 g red lentils rinsed and drained
  • 1 litre vegetable stock
  • 1 bay leaf
  • Freshly chopped coriander to serve
  • Squeeze of lemon juice

Method
 

  1. Finely chop the onion, dice the sweet potatoes and carrots. Deseed and chop the chilli.
  2. Heat the oil in a large saucepan and gently cook the onion and chilli until soft. Add the carrots and sweet potato, stir and cook for five minutes under cover.
  3. Add the pastes and stir to coat the veggies, then pour over the tinned tomatoes and the stock. Bring to the boil, then add the lentils and bay leaf.
  4. Bring to the boil again, then simmer gently over low heat for 25 minutes. The lentils should have become mushy by now, but if you want the soup more creamy, then using a stick blender, process the soup for a few seconds until you get the desired consistency (but do remove the bay leaf first).
  5. Serve the soup with chopped coriander, a squeeze of lemon juice and freshly ground pepper.