Vegan Sweet Potato and Lentil Soup

This hearty plant based soup is a winner every time. So easy to make with just a few ingredients. It punches way above its weight!

Vegan Sweet Potato and Lentil Soup

This hearty vegan soup is my absolute favourite! I first came across it in a book on healthy eating about 20 years ago. I cant even remember the title of the book, so I make it from memory. I’m pretty sure I have added some tweaks over that time, but it always comes out great!

 It takes about 20 mins to prepare and just over an hour from start to finish. It is so easy to make but tastes amazing for the small amount of effort.

People always ask for the recipe and some people have told me “this is the best soup I have ever had”!!

In my house, it is just known as “The soup” – Yep! That’s how good it is!

Great for autumn or winter and it’s really moreish and filling. This is a great “go to ” recipe if you are having people over for lunch. It always goes down well with visitors and is suitable for most dietary preferences, be they meat eaters, vegetarian or vegan.

Ingredients:

  • 500gms sweet potato (peeled weight) and chopped into 1cm cubes
  • 250gms white potato  (peeled weight)  any type – I normally use a creamy type potato like Dutch Cream but other types also work well. Chop into cubes as for sweet potato
  • 1 medium brown onion chopped
  • 1 teaspoon of crushed garlic or 1-2 garlic cloves minced
  • 1 tablespoon korma curry paste – (I use the Patak brand)
  • 1 litre vegan vegetable stock  (low sodium)
  • ½ cup red lentils rinsed
  • 1x tin light coconut milk (270mls)
  • Coriander (cilantro) to garnish  (optional) – if you don’t like coriander, it still tastes great without!
  • Black pepper to taste

To Make:

Saute the onion and garlic in the curry paste until soft. I like to let it colour a bit as it improves the flavour

Add the vegetable stock, potatoes and lentils and bring to the boil. Once it boils, lower the heat and simmer for 20-40 mins until the potatoes are soft.

Stir occasionally to  make sure it isn’t sticking to the bottom. Due to the amount of potatoes in this soup it can become thick. If its too thick, add some water and continue to simmer. (Bear in mind you will also be adding coconut milk which will thin it down a little)

Once the soup is cooked and the potatoes are soft, add in the coconut milk and stir through.

Simmer on a low heat for a few more minutes. Add pepper to taste.

Now its ready to eat! YUM!!!

Serve with crusty bread and garnish with coriander leaves.

I hope you love it as much as I do.

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2 Responses

  1. Love this soup, even my husband is not Vegan it makes a great hearty winter meal, many thanks Diana for the recipe. Cheers Robyn

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