Sweet potato & lentil soup

Sweet potato & lentil soup

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(195 ratings)

Prep: 10 mins Cook: 25 mins


Serves 6

Satisfying and simple to make, homemade soup is a great supper or take-to-work lunch

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcal287
  • fat8g
  • saturates2g
  • carbs49g
  • sugars17g
  • fibre6g
  • protein9g
  • salt0.71g
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  • 2 tsp medium curry powder
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, grated



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 eating apple, peeled, cored and grated



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 3 garlic cloves, crushed
  • 20g pack coriander, stalks chopped
  • thumb-size piece fresh root ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 800g sweet potatoes
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1.2l low-sodium vegetable stock
  • 100g red lentils
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • juice 1 lime



    The same shape, but smaller than…


  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.

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Comments, questions and tips

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15th Oct, 2014
Just made this. I used corriander leaves (I threw the storks out so I could freeze earlier in the month). Taste is very like carrot and corriander which is an easier soup to make although the lentils give it added protein and the sweet potato gives a better texture than that of car. & corr. I will defo make this again.
10th Sep, 2014
Lovely soup, disappeared in minutes although thought I had made enough to take to work tomorrow! Didnt have any coriander, was still lovely. Will be making this again.
Chef de Circos
26th Aug, 2014
One of the only recipes where I've found lime to be a welcome addition, it really shines through in this soup. I kinda messed up the consistency of the soup and it turned into a curry, but that didn't affect my enjoyment of it.
canterburybelle's picture
26th Jun, 2014
I followed the recipe to the letter, apart from the amount of oil, and found the soup way too sweet. I usually like sweetness in savoury foods, so that's saying something! The base ingredients gave a lot of flavour, so I might try replacing the sweet potatoes with carrot.
7th Jun, 2014
Lovely soup, and a clever recipe. A small serve was very filling. I used a sweet Fijian curry powder, a desertspoon of powdered coconut cream instead of milk, and added a few pinches of dried red chillis and a little cayene pepper. It didn't need lime juice. Grating everything was no trouble with a good quality mandolin slicer/grater. Grating was a better technique than boiling everything to a sludge. Sticking to the recipe instructions, I didn't overcook the grated ingredients so the soup retained some appealing texture after whizzing the stick blender through it. Nice result!
iammart's picture
22nd Apr, 2014
Delicious and warming. I just diced all the veg and it made a smooth soup blended, and I used a Bramley instead of a sweet apple, half a lime's juice, and some fresh thyme instead of coriander. We got 8 lunch sized portions to serve with bread.
Jane George 1
6th Mar, 2014
Very easy to make and it went down extremely well with the St Brendan's Science Soup Dragon Club!
11th Feb, 2014
Delicious. No need to grate vegetables.
9th Feb, 2014
Great tummy warmer on a cold day. Halved the recipe. Skipped the milk, added only 400 ml of broth and added about 1dl of cream just after pureeing. Put 1 carrot and a handfull of kale in, too. Lovely thick soup.
6th Feb, 2014
This is really tasty soup and makes a good amount. The grating did seem a pain, but was perhaps worth it. After reading other comments I only added the juice of half a lime. This really contributed to the overall flavour, but I think it was enough.


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