Go Back
Sweet Potato & Red Lentil Soup
Print Recipe

Sweet Potato & Red Lentil Soup

Modifying the Heart Foundation Soup to make it even healthier, as well as use the leftover ingredients.
Prep Time5 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • Coconut Oil
  • 3 Spring Onions
  • Garlic Cloves
  • 2 tsp Paprika
  • 1 tsp Cumin
  • 3 tsp Turmeric
  • 1 tsp Cayenne Pepper
  • 1 tsp Curry Powder
  • 2 x Sweet Potatoes steamed
  • 1 cup Red Lentils steamed
  • 1 Tbsp Vegetable Stock with 1 Cup Filtered Water
  • Extra Cup Filtered Water
  • Rest of my Fresh Coriander bunch

Instructions

  • Steam Sweet Potatoes & Red Lentils, 10 minutes
  • Mix Stock with 1 cup of filtered water
  • Sauté coconut oil, 1 Tbsp Veggie Stock, whites of Spring Onions, garlic, paprika, turmeric, cayenne pepper, cumin, curry in Med-Large Saucepan
  • Remove peel from sweet potatoes and roughly chop
  • Add Sweet Potatoes & Lentils to Saucepan
  • Add rest of Stock & Extra cup Water to saucepan
  • Heat & Simmer until Red Lentils have cooked (10-15 mins)
  • Pureé
  • Stir in Fresh Coriander, and the greens of the Spring Onions
  • Add black pepper & himilayan salt if desired

Notes

Optional:
I used Spring Onions instead of normal yellow/brown onions because that's all I had
Adapted from Heart Foundation