Spicy red lentil and sweet potato soup

  • Yield : 4-6
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Classic wholesome soup!



  • knob of softened butter
  • 2 medium carrots
  • 1 medium onion
  • 1 fat clove of garlic, chopped finely
  • 2 large sweet potatoes
  • 2 sticks of celery
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of cumin seeds
  • 1 litre of chicken stock
  • 200 g of split red lentils





Step 1

Chop the onion and garlic and gently sweat them in a large saucepan with a knob of butter on a medium heat.

Step 2

Peel and chop the carrots, trim and chop the celery and chop the sweet potatoes.

Step 3

When the onion and garlic have softened but not coloured, add the carrots, celery and sweet potato and sweat for a few more minutes.

Step 4

Add the cayenne pepper and cumin seeds, mix to coat all the vegetables. Then add the stock and lentils and simmer for 15 minutes.

Step 5

Once the sweet potatoes are cooked, remove from the heat and using a hand blender, carefully blitz the soup until smooth.

Step 6

Check seasoning and consistency. Serve with chop flat leaf parsley.

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