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  • Red Lentil, Sweet Potato & Coconut Soup

Red Lentil, Sweet Potato & Coconut Soup

6
30m
Red Lentil, Sweet Potato & Coconut Soup
  • 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

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

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

Recipe tips

Top tip - For a variation why not use chickpeas instead of lentils. Change the Thai paste for Indian curry paste.

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