Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons extra virgin olive oil
- 1 large brown onion, coarsely chopped
- 2 medium carrots, coarsely chopped
- 1/2 bunch coriander, leaves and stems separated with roots attached, stems coarsely chopped
- 2teaspoons garam masala
- 1 medium sweet potato, coarsely chopped
- 2 cup salt-reduced vegetable stock
- 420grams lentils no added salt, rinsed, drained
- 1 cup no-fat Greek-style yoghurt
Nutrition per serving
1000kJ / 240Cal
1000 Kilojoules or 240 Calories
12% of daily energy intake*
Protein
13.0grams
Fat
6.5grams
Carbs
31.0grams
Sugars
9.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Creamy and filling, this spiced sweet potato soup recipe is nutritionally approved and loaded with lentils. Whip it up for a warming midweek dinner.
Method
Step 1 of 2
Heat oil in a large saucepan over medium heat. Add onion, carrot, and coriander roots and stems. Cook, stirring occasionally, for 8 minutes or until vegetables soften. Add garam masala and sweet potato. Cook, stirring, for 2 minutes or until fragrant. Add stock and 2 cups water. Cover and bring to the boil. Reduce heat to low and simmer, partially covered, for 25 minutes or until sweet potato is tender when pierced with a fork. Remove from heat.
Step 2 of 2
Using a stick blender, blend soup until smooth. Season with pepper. Stir in three-quarters of the lentils. Ladle soup among bowls. Top with a dollop of yoghurt, remaining lentils and coriander leaves. Season with pepper and serve.
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