Red lentil, sweet potato & coconut soup

Lightly spiced with cumin & ground coriander

Red lentil, sweet potato & coconut soup

Red lentil, sweet potato & coconut soup

Serves Serves 6
Time Cooks In1 hour
DifficultyNot too tricky
Nutrition per serving Plus
  • Calories 296 15%
  • Fat 10.1g 14%
  • Saturates 4.4g 22%
  • Sugars 12.5g 14%
  • Salt 0.5g 8%
  • Protein 9.3g 19%
  • Carbs 45g 17%
  • Fibre 5.2g -
Of an adult's reference intake
Jamie Magazine
Recipe From

Jamie Magazine

By Georgina Hayden
Tap For Method

Ingredients

  • 750 g sweet potatoes
  • 2 red onions
  • ½ tablespoon cumin seeds
  • 1 teaspoon ground coriander
  • olive oil
  • 4 cloves of garlic
  • 1 fresh red chilli
  • ½ a bunch of fresh coriander
  • 125 g red lentils
  • 1 litre organic vegetable stock
  • 1 x 400 g tin of light coconut milk
  • 1 lemon
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
Recipe From

Jamie Magazine

By Georgina Hayden
Tap For Ingredients

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel and cut the sweet potatoes into 2cm chunks, then peel and cut the onions into 2cm-thick wedges.
  3. Place in a roasting tray in an even layer and sprinkle over the cumin seeds, ground coriander and a pinch of sea salt and black pepper. Drizzle with oil, then toss to coat. Pop in the oven for 40 to 45 minutes, or until cooked and golden.
  4. Peel and finely slice the garlic, then finely slice the chilli. Pick the coriander leaves and set aside, then finely slice the stalks.
  5. Place a large saucepan over a medium-low heat and pour in a lug of oil. Sauté the garlic, chilli and coriander stalks for a minute, until lightly golden.
  6. Add the red lentils to the pan. Stir to coat, then pour in the hot stock and coconut milk.
  7. Turn up the heat, gently bring it to the boil, then let it come to a simmer. Cook the lentils for 20 minutes, or until they are completely broken down.
  8. When the veggies are ready, remove from the oven and carefully spoon into the pan. Add most of the coriander leaves, then blitz the soup with a stick blender until it’s creamy but still has a little texture.
  9. Squeeze in some lemon juice to taste and adjust the seasoning if need be. Serve the hot soup topped with the remaining coriander leaves and toasted coconut shavings, if you like.
Jamie Magazine
Recipe From

Jamie Magazine

By Georgina Hayden