Sweet Potato and Red Lentil Soup
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • low-calorie cooking spray
- • 1 medium red onion (peeled and diced)
- • 1 medium red pepper (deseeded and diced)
- • 3 garlic cloves (peeled and crushed)
- • 2 tsp smoked paprika
- • 1 tsp ground cumin
- • 1/2 tsp mild chilli powder
- • 1/2 tsp ground ginger
- • 650 g sweet potato (peeled and chopped into chunks)
- • 100 g red lentils
- • 1 litre boiling water
- • 1 vegetable stock cube
- • 1 vegetable stock pot
- • 30 g reduced-fat cream cheese
- • salt and pepper (to taste)
Preparation Steps
Spray a large saucepan with low-calorie cooking spray and set on a medium heat.
Add the onion, pepper and garlic and fry for 10 minutes.
Once the onions and peppers are softened and beginning to caramelise, add the paprika, cumin, chilli and ginger. Fry for 2 minutes.
Add the sweet potato, lentils, water, stock cube and stock pot. Bring to a boil, then lower the heat and partially cover with a lid. Simmer for 25-30 minutes.
The potato and lentils should be soft. Remove from the heat and blitz using a stick blender until smooth. Add the cream cheese and mix until blended, then season to taste with salt and pepper.