Sweet potato soup with lentils
This soup is deliciously savoury, super healthy, 100% plant-based and gluten-free. Perfect to serve everyone for lunch, or as an evening meal with a nice piece of bread and a fresh salad. It seems like a lot of work, but in the end, it’s really not that bad, and you’ll have - I promise! - a super tasty soup on the table!
And what you have left, freeze it :)
Ingredients for 2 to 2.5 litres of soup:
1 medium onion
3 cloves of garlic
Half a red chilli
A piece of fresh ginger (about the size of your thumb)
500 grams of peeled sweet potato
200 grams of peeled pumpkin
2 stock cubes
1 small cinnamon stick
150 ml coconut milk
120 grams of dried red lentils
1 tablespoon vadouvan (for example from Euroma)
1 heaped teaspoon curry powder
Small bunch of coriander
Salt and freshly ground black pepper to taste
Preparation:
Peel and chop the onion into small pieces.
Peel the garlic cloves and slice them.
Slice the half red chilli into thin rings (with seeds and seeds).
Sauté the onion with the garlic and red chilli in some sunflower oil over medium heat for 15 minutes.
In the meantime, peel the ginger and slice it thinly, and chop the sweet potato and pumpkin into cubes (about 1.5 by 1.5 cm).
Add the ginger to the onion and sauté for a few more minutes along with the curry and vadouvan. Then add 1 litre of water and bring to the boil together with the stock cubes. Add the sweet potato with the pumpkin, cinnamon stick, coconut milk and lentils, and bring back to the boil. Let it simmer gently until the lentils are cooked, which can take 45 minutes.
Add some water if the soup becomes too thick.
Meanwhile, finely chop the coriander.
Then turn off the heat and remove the cinnamon stick.
Blend the soup until smooth.
Add the coriander and season with black pepper and salt to taste.
Enjoy your meal!
By: Marleen
Categories: Kitchen secrets
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