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Serves
4
Prep
15
mins
Cooking
25
mins
Find a recipe

Sweet Potato & Lentil Soup

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Directions
Step 1

Heat olive oil in a large saucepan over medium heat. Add the spices and cook for 1 minute until fragrant. Add the onion and salt and cook, stirring for 2-3 minutes until tender. Add the garlic and ginger and cook for a further 30 seconds or until fragrant.

Step 2

Add sweet potato and capsicum and cook for 1 minute. Add the lentils and stock. Bring to the boil, then reduce heat to low and cook for 20 minutes or until sweet potato is tender and the soup thickens.

Step 3

Season to taste and serve topped with yoghurt and mint.

Tips

  • Soup can be pureed after step 2 if desired.

Ingredients
  • 2 tbs olive oil
  • 1 tsp ground cumin
  • 1 tsp ground tumeric
  • 1 tbs Clive Of India Hot Curry Powder
  • 1 onion, finely chopped
  • 1/2 tsp McKenzie's Australian Natural Sea Salt, fine grind
  • 2 garlic cloves, finely chopped
  • 4cm piece of ginger, grated
  • 2 sweet potatoes, peeled and cut into 2cm pieces
  • 1 red capsicum, seeds removed, chopped
  • 1 1/2 cups McKenzie's Red Lentils
  • 1.5L or 6 cups vegetable stock
  • To serve, Greek style yoghurt
  • To serve, mint leaves

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Related Products


  • McKenzie's Red Split Lentils 375g

  • Clive Of India Hot Curry Powder 50g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

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