Sweet Potato and Red Lentil Soup (Vegan)

4.91 from 10 votes

Sweet Potato and Red Lentil Soup (Vegan)

Quick, easy, nutritious and frugal, this Sweet Potato and Red Lentil Soup is just bursting with flavour from the sweet root vegetables, earthy lentils, chillies and spices – perfect for warming you up on a chilly winter’s day. It’s also vegan, vegetarian, gluten free and dairy free.

Course Main Course, Soup

Cuisine British

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 376kcal

Author Eb Gargano

Ingredients

2 tablespoons olive oil
1 onion diced
1 medium sweet potato cut into 1cm cubes
3 medium carrots cut into 1cm cubes
2 small parsnips cut into 1cm cubes
2 bell peppers (I like to use 1 red and 1 yellow), cut into bitesize pieces
2 cloves garlic crushed or grated
3 cm ginger grated
1 teaspoon dried chilli flakes
200 g red lentils
2 litres hot vegetable stock or chicken stock, or water
Salt and pepper to taste

Metric - US Customary

Instructions

Put the olive oil and onions in a large, wide saucepan. Gently fry the onions with the lid on over a low heat for 5 minutes, until softened but not brown. Stir occasionally.
Turn the heat up to medium and add the sweet potato, carrots, parsnips and peppers and fry for a further 3 minutes, stirring frequently. Add the garlic ginger and chilli and fry for 2 more minutes.
Add the lentils, stock and a couple of twists of black pepper, plus some salt if necessary (I find that usually the stock is salty enough).
Bring to the boil then reduce to a gently simmer, with the lid on. Cook for 20 minutes, or until all the vegetables are soft. Stir occasionally to prevent sticking.
Blend the soup to your preferred texture, and add a little boiling water if it is too thick.
Serve with crusty bread.

Notes

Nutrition information is approximate and meant as a guideline only.

Nutrition