Spicy sweet potato and lentil soup

spicy sweet potato and lentil soup

Brrr! It’s getting wintry here in old Oz and I am craving comfort (high calorie) foods like pastas, pies and potato-laden soups. I’ve been whipping up a few minestrones and vegetable soups and stashing them in the freezer for a super easy lunch when I’m running out the door on my way to work. This particular recipe is a mish mash of my favourite spicy lentil soup and a sweet potato soup that I just love. The pic doesn’t make it look particularly amazing, but hopefully you’ll give it a go and let me know what you think.

Spicy sweet potato and lentil soup

Serves 6
Prep time: 20 minutes
Cook time: 45 minutes


  • 1 tsp butter
  • 2 brown onions, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 tsp chilli flakes
  • 1 tsp cumin
  • 2 tsp grated ginger
  • 1 large (500g) sweet potato, peeled and cubed
  • 1 cup dried red lentils, rinsed
  • 2 large zucchini (150g), roughly chopped
  • 1 large carrot (100g), roughly chopped
  • 6 cups vegetable stock, or 6 cups water and 2 tsp vegetable stock powder
  • 2 tbsp natural yoghurt
  • fresh parsley to garnish


  1. Melt butter in large saucepan. Fry onion, garlic, chilli flakes, cumin and ginger until soft, about 3 minutes.
  2. Add vegetables to saucepan and stir to coat in onion and spices mixture.
  3. Add vegetable stock or stock powder and bring to boil. a heat and simmer for about 40 minutes or until vegetables are soft and soup has thickened.
  4. Serve dolloped with natural yoghurt and garnish with fresh parsley and cracked black pepper.

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