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Red Lentil, Sweet Potato & Coconut Soup
Coconut
Soups
Vegetarian
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1 tbsp vegetable or mild olive oil
1 large red onion, finely chopped
1 red pepper, deseeded & finely chopped
2 cloves garlic, peeled & finely chopped
90g Thai red curry paste
400g sweet potatoes, peeled & cut into 1 cm cubes
115g dried red split lentils
1 vegetable stock cube, dissolved in 500ml boiling water
500ml Alpro Coconut drink
3 tablespoon fresh coriander
Season to taste
4 x 1 tbsp Alpro Plain No Sugars alternative to yogurt, for swirling on top of the soup before serving
Top tip - For a variation why not use chickpeas instead of lentils. Change the Thai paste for Indian curry paste.
Ingredients
1 tbsp vegetable or mild olive oil
1 large red onion, finely chopped
1 red pepper, deseeded & finely chopped
2 cloves garlic, peeled & finely chopped
90g Thai red curry paste
400g sweet potatoes, peeled & cut into 1 cm cubes
115g dried red split lentils
1 vegetable stock cube, dissolved in 500ml boiling water
500ml Alpro Coconut drink
3 tablespoon fresh coriander
Season to taste
4 x 1 tbsp Alpro Plain No Sugars alternative to yogurt, for swirling on top of the soup before serving
Top tip - For a variation why not use chickpeas instead of lentils. Change the Thai paste for Indian curry paste.
Preparation
1
Heat the oil in a large saucepan, add the onion and peppers and cook over a low heat for 10 minutes until softened but not coloured.
2
Add the garlic and red Thai paste and cook over a medium heat for 2-3 minutes, stirring well to combine the ingredients.
3
Add the sweet potato, lentils and stock, cover with a lid and bring to the boil.
4
Reduce the heat, add the Alpro coconut drink and simmer with the lid on for 20-25 minutes. Add the fresh coriander.
5
Carefully liquidise or blitz until the soup is smooth.
6
Re heat and season to taste before serving.
7
Delicious served with a swirl of Alpro Plain alternative to yogurt & crusty bread
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