Moroccan-sweet-potato-lentil-soup-web

Moroccan-spiced sweet potato and lentil soup

A mouthwatering chunky soup, flavoured with warming spices, that everyone can enjoy

By , 25 March 2019

(6 votes)

Moroccan-spiced sweet potato and lentil soup
  • Prep: 10 Mins
    Cook: 35 Mins

  • Serves: 4

  • Price: 61p per serving

Nutritional Info
Each 391g serving contains
  • Energy

    1112KJ

    266KCAL

    13%
  • Fat

    7.0g

    low

    10%
  • Saturates

    0.8g

    low

    4%
  • Sugars

    14.5g

    low

    16%
  • Salt

    1.45g

    med

    24%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 285kJ/68kcal.
Ingredients
  • 1 red onion, chopped
  • 2tbsp rapeseed oil
  • 1 red chilli, deseeded and finely chopped
  • 4tbsp Asda Moroccan Seasoning
  • 1 small sweet potato, peeled and diced
  • 150g carrots, diced
  • 400g tin Asda Chopped Tomatoes with Chilli & Pepper in Tomato Juice
  • 75g dried split red lentils, rinsed and drained
  • 1 Knorr The Vegetable Cube 25% Less Salt, crumbled
  • 10g coriander, chopped
  • 4 Dina Wholemeal Mini Pitta Breads, to serve
Method
  • In a large pan, fry the onion in the oil over a medium heat for 4-5 mins until soft. Add the chilli and cook for 2 mins.

  • Stir in the Moroccan seasoning, then add the sweet potato and carrots. Stir well to coat with the seasoned oil.

  • Add the tomatoes, red lentils, stock cube and 600ml water. Cover, bring to the boil and simmer for 25 mins.

  • Remove about a quarter of the veg and lentils with a draining spoon and set aside. Purée the remaining soup with a handheld blender, topping up with water if too thick.

  • Return the reserved vegetables and lentils to the pan, then add half the coriander. Heat through, divide between 4 bowls and sprinkle the remaining coriander on top.

  • Serve with 1 mini pitta bread per person on the side.