Sweet Potato and Red Lentil Soup

Sweet potato and red lentil soup

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Sweet Potato and Red Lentil Soup

This recipe was provided by our wonderful Cook Brett at Guardian Daw Park.

Serves 4

Chef’s note: Soups are always popular with the young children because they are easy to eat and full of flavour. Serve with a chunk of crusty bread and a piece of cheese for little fingers to dip. 


  • 250g sweet potato
  • 1 red capsicum
  • ½ white onion
  • 1 Tbsp olive oil
  • 1 Tbsp tomato puree
  • 300mL water or stock
  • 250mL coconut milk
  • 50g red lentils
  • 1 tsp garlic
  • 1 tsp ground cumin


  1. Peel and roughly chop the sweet potato. Dice the red capsicum and onion.
  2. In a large pot, gently fry the sweet potato, capsicum and onion in a little oil with the garlic.
  3. Add the cumin, tomato puree, coconut milk and water. Bring to the boil.
  4. Add the lentils and stir. Reduce the heat and allow the soup to simmer for 15-20 minutes, until the lentils and vegetables are soft.
  5. The soup can be served chunky – use a potato masher to roughly mash it. Or blend to a smooth consistency using a blender.

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