Sweet potato & lentil soup

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Good Food

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Recipe by Good Food

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1. Put the curry powder into a large saucepan, then toast over a medium heat for 2 mins. Add the olive oil, stirring as the spice sizzles in the pan. Tip in the onions, apple, garlic, coriander stalks and ginger, season, then gently cook for 5 mins, stirring every so often.
2. Meanwhile, peel, then grate the sweet potatoes. Tip into the pan with the stock, lentils, milk and seasoning, then simmer, covered, for 20 mins. Blend until smooth using a stick blender. Stir in the lime juice, check the seasoning and serve, topped with roughly-chopped coriander leaves.

287 kcalories, protein 9g, carbohydrate 49g, fat 8 g, saturated fat 2g, fibre 6g, sugar 17g, salt 0.71 g

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Ingredients

• 2 tsp medium curry powder
• 3 tbsp olive oil
• 2 onions , grated
• 1 eating apple , peeled, cored and grated
• 3 garlic cloves , crushed
• 20g pack coriander , stalks chopped
• thumb-size piece fresh root ginger , grated
• 800g sweet potatoes
• 1.2l vegetable stock
• 100g red lentils
• 300ml milk
• juice 1 lime

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 10 mins

Cook 25 mins

Vegetarian, Low-fat

Ingredients

• 2 tsp medium curry powder
• 3 tbsp olive oil
• 2 onions , grated
• 1 eating apple , peeled, cored and grated
• 3 garlic cloves , crushed
• 20g pack coriander , stalks chopped
• thumb-size piece fresh root ginger , grated
• 800g sweet potatoes
• 1.2l vegetable stock
• 100g red lentils
• 300ml milk
• juice 1 lime

287 kcalories, protein 9g, carbohydrate 49g, fat 8 g, saturated fat 2g, fibre 6g, sugar 17g, salt 0.71 g

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