Red Lentil and Sweet Potato Soup

“This hearty soup will have you satisfied until dinner time, or have it as a light supper. Either way, it’s a winner!”


100g lentils washed

1 large onion finely chopped

3 tbsp hemp oil

3 cloves of garlic finely chopped or grated.

2 small sweet potato peeled

½ tin plumb tomatoes

1 litre Vegetable stock

1tsp Coriander powder

1tsp cumin powder

½ tsp chilli powder


Heat the pan and add the hemp oil
Soften the onions and the garlic
Add the dry ingredients – coriander, cumin and chilli powder.
Cook the masalas for about 5 mins.
Cut one sweet potato into small chunks add them to the pan
Add the lentils
Add the stock and the tomatoes
Bring to a boil then simmer with the lid on (15-20mins) – stirring occasionally.
Make sure that the potatoes and lentils are cooked
Add water if need be.

Once cooked – take out two ladles of the chunky lentil and potato mixture and add to a blender just blitz on a pulse a few times then return it to the pan.

Check for seasoning and set aside.

I like to serve this soup with crispy crunchy sweet potato thins.

Preheat the oven 180/ gas mark 6
With the remaining sweet potato slice thinly with a potato peeler
Spray with olive oil and place on a baking tray in a pre-heated oven
Until golden brown. Keep your eye on them as they will crisp up in no time.

Gives the chunky soup another texture.