Asian-spiced sweet potato and lentil soup
4 serves
10 m prep
45 m cook
Ingredients
1 tablespoon sunflower oil
1 large onion, finely chopped
1½ tablespoons green curry paste
400g orange sweet potato, peeled, cut into 2cm pieces
1 cup dried green lentils
375ml reduced salt vegetable stock
1 cup chopped fresh coriander, plus extra to serve
½ cup plain Greek yoghurt
4 slices wholegrain sourdough bread, toasted
Method
Heat oil in a large saucepan over a medium heat. Add onion. Cook, stirring, for 4-5 minutes, until light golden.
Add curry paste. Cook, stirring, for 1 minute, until fragrant.
Add sweet potato and lentils. Cook, stirring, until coated with paste.
Stir in stock and 3 cups water. Bring to the boil. Reduce heat, cover and simmer for 30-35 minutes, until lentils are soft. Remove from heat. Stir in coriander. To serve, ladle soup into bowls. Top with yoghurt and extra coriander. Serve with toasted sourdough.
Tips
- This versatile soup can be made with any type of curry paste so use up whatever you have in the fridge. Red, yellow, massaman or Indian-style curry pastes all work well. For less heat, reduce the paste to 1 tablespoon.
- Swap in carrot or pumpkin for sweet potato, if preferred.
- Green lentils have a creamy, nutty flavour and retain their shape when cooked for a chunky soup. For a smoother consistency, replace them with red or yellow lentils.
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Last updated18 December 2023