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Curried lentil and sweet potato soup

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  • Egg free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • Vegetarian
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

Warm up a cold day with a delicious bowl of curried lentil and sweet potato soup. Loaded with flavour, this soup is the perfect comfort food. 

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Curried lentil and sweet potato soup

Ingredients

  • 2 tbs extra virgin olive oil
  • 440g medium gold sweet potato, peeled, thinly sliced
  • 1 brown onion, cut into wedges
  • 1 tbs finely grated ginger
  • 4 cups (1L) salt-reduced vegetable stock
  • 1 tbs korma curry paste
  • 400g can lentils, rinsed, drained
  • 250g pkt naan bread
  • 1/3 cup (95g) Greek-style yoghurt
  • 1 garlic clove, crushed
  • 1/2 cup (60g) shredded tasty cheddar
  • Coriander sprigs, to serve

Nutritional information

Per serve: Energy: 2446kJ/585 Cals (28%), Protein: 19g (38%), Fat: 22g (31%), Sat Fat: 8g (33%), Sodium: 1288mg (64%), Carb: 73g (24%), Sugar: 12g (13%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat oil in a medium saucepan over medium heat. Add sweet potato, onion and ginger. Season. Cover and cook, stirring occasionally, for 6 mins or until sweet potato starts to soften.

  2. Step 2

    Add the stock and curry paste and bring to a simmer. Cook for 6 mins. Add the lentils and bring to a simmer.

  3. Step 3

    Meanwhile, preheat grill on high. Spread each naan bread with 1 tbs yoghurt and the garlic. Sprinkle with the cheddar. Cook under the grill for 4 mins or until naan bread is golden and cheese is bubbling.

  4. Step 4

    Transfer 1 1/2 cups (375ml) of the soup to a heatproof bowl. Use a stick blender to carefully blend until smooth. Return to saucepan and stir to combine.

  5. Step 5

    Divide soup among serving bowls. Top with remaining yoghurt and sprinkle with coriander. Serve with naan.

Recipe tip

COOK. STORE. SAVE.
Use leftover yoghurt to make  homemade cheat's bagels.

COOK IT RIGHT
Buy it right
Using canned lentils, as opposed to dried ones, saves time on prep and cooking time.

Store it right
Leftover canned lentils can be stored in an airtight container in the fridge for up to 2 days.

Cook it right
Stir canned lentils into soups like this one, or use instead of mince for a meat-free bolognaise.

Curried lentil and sweet potato soup

Curried lentil and sweet potato soup
  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Ingredients
  • 2 tbs extra virgin olive oil
  • 440g medium gold sweet potato, peeled, thinly sliced
  • 1 brown onion, cut into wedges
  • 1 tbs finely grated ginger
  • 4 cups (1L) salt-reduced vegetable stock
  • 1 tbs korma curry paste
  • 400g can lentils, rinsed, drained
  • 250g pkt naan bread
  • 1/3 cup (95g) Greek-style yoghurt
  • 1 garlic clove, crushed
  • 1/2 cup (60g) shredded tasty cheddar
  • Coriander sprigs, to serve
    Description

    Warm up a cold day with a delicious bowl of curried lentil and sweet potato soup. Loaded with flavour, this soup is the perfect comfort food. 

    Method
    1. Step 1

      Heat oil in a medium saucepan over medium heat. Add sweet potato, onion and ginger. Season. Cover and cook, stirring occasionally, for 6 mins or until sweet potato starts to soften.

    2. Step 2

      Add the stock and curry paste and bring to a simmer. Cook for 6 mins. Add the lentils and bring to a simmer.

    3. Step 3

      Meanwhile, preheat grill on high. Spread each naan bread with 1 tbs yoghurt and the garlic. Sprinkle with the cheddar. Cook under the grill for 4 mins or until naan bread is golden and cheese is bubbling.

    4. Step 4

      Transfer 1 1/2 cups (375ml) of the soup to a heatproof bowl. Use a stick blender to carefully blend until smooth. Return to saucepan and stir to combine.

    5. Step 5

      Divide soup among serving bowls. Top with remaining yoghurt and sprinkle with coriander. Serve with naan.