Curried Sweet Potato and Lentil Soup

Recipes, Weight Loss Challenges, Weight Loss Help

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This healthy and warming soup will fill the bellies of a hungry family in no time.
We love the versatility of soup as a standard meal on the weekly meal plan.
You can go to the fruit and veggie market and see what is in season (or on sale) and just go from there.
At the moment sweet potato is really tasty and affordable so we have been cooking this soup quite often.
Kids seem to love it too as the curry powder we use (Ayam’s) is rather sweet rather than spicy. Definitely worth tracking down if you can.
Lentils are a great store cupboard staple to have on hand. They add a protein hit as well as being full of fibre and Vitamin B. Not to mention they are very affordable too.
This soup freezes well, so why not freeze individual portions for lunches or for a night when you just don’t feel like cooking?
As part of the Summer Challenge we hope to make meal times even easier for you. We hope you like this recipe as much as we do.

Ingredients:
  • healthy_eating1 large red onion, peeled and chopped
  • 3 garlic cloves, peeled and finely chopped
  • Thumb-size piece of ginger, peeled and chopped
  • 2 tbsp olive oil
  • 1 tbsp curry powder (we love Ayam’s brand)
  • 1 green apple, peeled, cored and chopped
  • Small handful of coriander, stalks chopped and leaves set aside to serve
  • 800g sweet potato, peeled and chopped up small
  • 5 cups of vegetable stock (try to use salt-reduced)
  • 100g red lentils
  • 1 cup of milk (use cow’s milk or even coconut milk)
  • Juice of 1 lime
  • Salt and pepper to taste
  • 6 tbsp natural or Greek yoghurt, to serve
Method:
  • Heat the oil in a soup pot over med/high heat.
  • Add the garlic, ginger and onion and cook for around 4 minutes.
  • Add the apple, coriander stalks and curry powder and ensure an even coating. Cook for a further minute.
  • Throw in the sweet potato as well as the stock, lentils and milk.
  • Simmer with the lid on for 25 minutes or until the sweet potato is tender.
  • Blend with a stick blender, and then stir through the lime juice.
  • Season to taste and ladle into bowls.
  • Dollop with the yoghurt and coriander leaves.

Serves: 6. Calories per serve: 255.
Missed any of our Summer Challenge articles and tips? You can catch up here.
 
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