Sweet Potato and Red Lentil Soup
This Sweet Potato and Red Lentil Soup is a must-try. It’s flavourful and perfect for families. Crafted with love and tested by thousands of children at our Centres, this recipe is sure to become a favourite in your household too.
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.
Ingredients
- 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
Instructions
- Peel and roughly chop the sweet potato. Dice the red capsicum and onion.
- In a large pot, gently fry the sweet potato, capsicum and onion in a little oil with the garlic.
- Add the cumin, tomato puree, coconut milk and water. Bring to the boil.
- 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.
- The soup can be served chunky – use a potato masher to roughly mash it. Or blend to a smooth consistency using a blender.