Sweet potato and red lentil soup
A smooth soup of sweet potato and red lentils with ginger, curry and a little chilli, rounded off with light coconut milk and lime. Top with toasted pumpkin seeds and eat with wholemeal bread. It is often made with a whole tin of coconut milk or cooking cream; the lentils make it creamy and filling anyway.
- 30 minTime
- 18 minHands-on
- 4Portions
- ≈ 17 krper portion
- 530kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 2 clovesGarlic
- 1 tbspGinger, finely grated
- 1 tbspRapeseed oil
- 600 gSweet potato
- 2 tspCurry powder
- 1 tbspTomato paste
- 1 mlChili flakes
- 2 dlRed lentils
- ≈ 1 lWater
- 2 cubesVegetable stock, cubes
- 2 ½ dlLight coconut milk
- 1Lime, zest and juice
- to tasteSalt
- 3 ½ tbspPumpkin seeds
On the side
- 4 slicesBread, slices of wholemeal bread
Method
- Peel and chop the onion and garlic and grate the ginger.
- Heat the oil in a large saucepan and let the onion and garlic soften over a medium heat for 3–4 minutes.
- Peel the sweet potato and cut it into cubes of about 1.5 cm.
- Stir in the sweet potato, ginger, curry powder, tomato purée and chilli flakes and fry for a minute. Rinse the lentils and add them with the water and stock cubes. Bring to the boil.
- Simmer the soup under a lid for about 15 minutes, until the sweet potato and lentils are completely soft.
- Toast the pumpkin seeds in a dry frying pan until they start to pop.
- Pour in the coconut milk and blend the soup smooth with a stick blender. Season with the lime zest, lime juice and salt and thin with a little water if it is too thick.
- Serve the soup topped with the pumpkin seeds, with the bread on the side.
The cost is estimated from Swedish grocery prices.
