Curried Red lentil, Apple and Sweet Potato Soup

Curried Red lentil, Apple and Sweet potato soup Gorgeous delicious red lentil and curry soup. This soup is a bit more than just a soup as it contains some carbs in the form of the sweet potato (so no extra bread allowed if you are trying to lose a few pounds). You may switch the […]

Written By Dominique Ludwig

On 25/05/2020

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Curried Red lentil, Apple and Sweet potato soup

Gorgeous delicious red lentil and curry soup. This soup is a bit more than just a soup as it contains some carbs in the form of the sweet potato (so no extra bread allowed if you are trying to lose a few pounds). You may switch the sweet potato for extra butternut squash. Each portion contains around 30g dried red lentils (equivalent to 60g cooked lentils). This means that with this recipe you would add around half of another protein portion to top it up. I like mixing cream cheese with grated radish and cress and putting it into salad boats!

Ingredients, serves 4

2 cloves garlic, crushed

1 onion, finely chopped

15ml/ 1 tbsp. olive oil

2 carrots, peeled and diced

1 small sweet potato, peeled and diced (or extra butternut)

1 apple, peeled, cored and diced

200g butternut squash, peeled and diced

1 tsp. Turmeric

2 tsp curry powder

1 tsp cumin

1 tsp. paprika

1/2 tsp cinnamon

125g red lentils

850ml vegetable Stock

1 tbsp. tomato purée

Method

  1. Fry the onions and garlic gently in the olive oil for around 5 minutes until softened.
  2. Add the other vegetables and stir for 2 minutes before adding in the spices.
  3. Cook the spices through for a further 2 minutes.
  4. Add the lentils, stock, tomato purée, salt and pepper as well as the chopped apple.
  5. Simmer gently for 20 minutes until cooked through. Stir occasionally6. If desired, part-blend the soup to make it smoother.

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