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Asian-spiced sweet potato and lentil soup in a bowl on a chopping board with bread on the side

Asian-spiced sweet potato and lentil soup

Heart healthy recipes


Easy step-by-step recipes for everyone


Asian-spiced sweet potato and lentil soup

4 serves

10 m prep

45 m cook


sunflower oil

1 tablespoon sunflower oil

large onion

1 large onion, finely chopped

green curry paste

1½ tablespoons green curry paste

sweet potato

400g orange sweet potato, peeled, cut into 2cm pieces

dried green lentils

1 cup dried green lentils

vegetable stock

375ml reduced salt vegetable stock

fresh coriander

1 cup chopped fresh coriander, plus extra to serve

Greek yoghurt

½ cup plain Greek yoghurt

sourdough bread

4 slices wholegrain sourdough bread, toasted


Onion cooking in a pan

Heat oil in a large saucepan over a medium heat. Add onion. Cook, stirring, for 4-5 minutes, until light golden.

Curry paste and onion cooking in a pan

Add curry paste. Cook, stirring, for 1 minute, until fragrant.

Sweet potato and lentils cooking in the same pan as the onion and curry paste

Add sweet potato and lentils. Cook, stirring, until coated with paste.

All the ingredients cooking in a stock in the pan

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.


  • 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