Sweet Potato, Red Lentil and Capsicum Soup Recipe | Legendairy

Sweet Potato, Red Lentil and Capsicum Soup


4
Easy
20 MINS
50 MINS

Rich in flavour, thick and hearty, this soup makes an excellent dinner or substantial lunch.

INGREDIENTS

  • 1 tablespoon oil
  • 1 large onion, diced
  • 2 red capsicums, roughly chopped
  • 5cm piece fresh ginger, peeled and roughly chopped
  • 2 cloves garlic, crushed
  • 2 teaspoons whole cumin seeds
  • 1 teaspoon turmeric
  • pinch dried chilli flakes, plus extra for serving
  • salt, to taste
  • 500g orange sweet potato, peeled and chopped
  • 400g can good quality chopped tomatoes
  • 1 cup red lentils
  • 6 cups chicken or vegetable stock
  • 500ml Greek-style natural yoghurt
  • 1/2 cup finely chopped coriander, plus extra for garnish

METHOD

  1. Heat oil in a large pot, add onion and cook over medium heat until translucent. Add capsicums, ginger, garlic, spices and salt and cook for 1-2 minutes. Add sweet potato, tomatoes, lentils and stock to the pot and simmer, partly covered and stirring occasionally, for 45-50 minutes or until the vegetables and lentils are tender. Cool slightly before blending then return to the pot.
  2. Warm gently without boiling and stir through half the yoghurt and coriander. Serve with a swirl of remaining yoghurt and garnish with coriander and chilli.

HANDY TIPS

The soup may be made ahead and refrigerated before reheating and adding the yoghurt. Thin the soup with extra stock or water if desired.

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