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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 (for two)

Heart healthy recipes

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Easy step-by-step recipes for everyone

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Asian-spiced sweet potato and lentil soup (for two)

This hearty, plant-based soup with only 10 minutes of preparation time, is packed with fibre and deliciously balanced by the creaminess of Greek yogurt.

2 serves

10 m prep

45 m cook

Ingredients

sunflower oil

2 teaspoons sunflower oil

large onion

1 small onion, finely chopped

green curry paste

3 teaspoons green curry paste

sweet potato

200g orange sweet potato, peeled, cut into 2cm pieces

dried green lentils

½ cup dried green lentils

vegetable stock

¾ cup reduced salt vegetable stock

fresh coriander

½ cup chopped fresh coriander, plus extra to serve

Greek yoghurt

¼ cup plain Greek yoghurt

sourdough bread

2 slices wholegrain sourdough bread

Method

Onion cooking in a pan
1

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
2

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
3

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

All the ingredients cooking in a stock in the pan
4

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.

All the ingredients cooking in a stock in the pan
5

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 2 teaspoons.
  • 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 updated10 October 2024