Experiments in Taste #6: Lentil and Sweet Potato Soup

Lentils are a great source of protein in a vegan diet. They are also healthy, delicious and very versatile. I’ve already mentioned the nutritional benefits of sweet potato in a previous post, so here is a dish which combines these two fantastic ingredients.


  • 1 large onion, finely chopped.
  • 2-3 cloves garlic, minced.
  • 1-2 fresh chillis, finely sliced (optional).
  • 200g sweet potato flesh, cubed.
  • 1 tsp cumin.
  • 1tsp coriander.
  • 1/2 cup each green and red lentils.
  • 1 litre vegetable stock.
  • Olive oil for frying.
  • Salt and pepper to taste.
  • A little freshly squeezed lemon juice.


  • Cover the base of a large saucepan with olive oil and bring to a medium-high heat.
  • Fry the onions to coat in the oil, then reduce to low heat and leave to simmer until softened.
  • Add the garlic and chilli and fry for a further minute.
  • Add the sweet potato, coriander and cumin, and fry until combined.
  • Rinse the lentils in cold water, then add to the pan and combine with the other ingredients.
  • Add the warm vegetable stock and bring to the boil, then reduce the heat and simmer until the lentils are cooked through (30-40 minutes).
  • Add salt and pepper plus a little lemon juice to taste, then serve.

Serve as a soup or a stew

The red lentils will dissolve during cooking and thicken the mixture: if you prefer to serve this dish as a stew, reduce it a little longer to form a thick sauce. If you prefer a more watery soup, you can add water during cooking to achieve the consistency you prefer.

24 thoughts on “Experiments in Taste #6: Lentil and Sweet Potato Soup

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  1. This is my preferred meal in the monring. Would you please check and comment on my last blog (Delicious Meal), it is prepared by me and i am a clever one in preparing food

      1. I can imagine making this, with various other vegetables, cut up into small cubes, depending on what I had available. A kind of tasty way to clear out the fridge!

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