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Curried Sweet Potato & Lentil Soup

by Amelia Littlejohn
on 12th November 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

The colder weather has arrived so warming meals are definitely in order! This curried sweet potato & lentil soup is the perfect bowl of goodness to keep you feeling cosy, warm & healthy this Autumn/Winter. The soup is so deliciously comforting and makes for the best lunch or light dinner on a drizzly day, especially with a toasty bread roll! Not only does the soup taste incredible it’s also loaded with nutrients from the sweet potato, garlic, spices and lentils to fight of any colds or flus that might be hanging around at this time of year.


Curried Sweet Potato & Lentil Soup

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Ingredients

  • 500g sweet potato
  • 200g lentils
  • 1 onion
  • 2 cloves garlic
  • 3 tsp curry powder
  • 2 tsp turmeric powder
  • 1 tsp paprika
  • 800ml vegetable stock
  • 100ml coconut milk
  • 8g fresh coriander
  • 1 tbsp olive oil
  • Salt & pepper
Prep Time
Serves
4

Instructions

  1. Add the olive oil to a large saucepan over a medium heat and allow to warm whilst you dice the onion. Add the onion to the warmed saucepan and allow to soften before adding the garlic and cooking for a further minute or two.

  2. Peel the sweet potato and cut into cubes then add this to the saucepan along with the curry powder, turmeric powder and paprika. Mix everything well so the sweet potato gets coated in all the spices and allow to cook for a couple of minutes.

  3. Add the stock to the saucepan, bring to the boil then reduce to a simmer. Cook for around 15 minutes or until the sweet potato is soft. Then put to one side and allow to cool a little.

  4. While the stock/sweet potato mixture is cooling rinse the lentils under cold water and add to a saucepan with 350ml water. Bring to the boil then reduce to a summer and cook for 10 minutes, or until the lentils have absorbed all the water.

  5. Add the sweet potato/stock mixture to your Ninja Kitchen food processor along with the coconut milk and blend using the ‘food puree’ setting. Once everything is well blended pour the mixture back into the large saucepan.

  6. Add the cooked lentils to the soup saucepan along with the chopped fresh coriander, salt & pepper. Place over a medium heat and allow to heat through for a further 5-8 minutes, stirring regularly.

  7. The soup is ready to serve! You can also easily freezer batches of this soup to be consumed with 1 month or keep in an airtight container in the fridge to be consumed with 2 days.

Amelia Littlejohn

My love and passion for vegan food was initially inspired by health problems. After being diagnosed with polycystic ovary syndrome (PCOS) and coeliac disease as well as suffering with mental health issues, I realised my diet needed to change drastically. My symptoms were affecting every area of my life, so I began to look at what food I was putting into my body and educated myself on how nutrition has a direct impact on how we feel, physically and mentally.
Read more posts by Amelia Littlejohn