Easy spicy sweet potato & lentil soup – vegan, dairy free & ram packed with flavour
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This soup wins. If there was a soup competition and it needed a soup-y than soup type of soup, it’s this one. It is warming, filling, delicious, moreish, easy & cheap. Again, aside of a small sweet potato, some garlic and an onion, this is a store cupboard recipe. I know I have said this every blog post but really, truly your store cupboard is your best friend when it comes to cooking on a budget and reducing food waste. The soup made an odd number of portions. I made a small batch as I wasn’t sure how it would turn out. If you are feeding more or want to freeze some simply double it. If it is too thick for your liking then add a little extra veg stock or water to the saucepan after blending.

Ingredients – 3 bowls

  • 1 medium white onion, diced
  • 1 small sweet potato, cubed
  • 3 cloves of garlic, minced/sliced
  • 1 tin chopped tomatoes
  • 1/2 tin coconut milk
  • 750ml vegetable stock
  • 1 cup red lentils
  • 1/2 cup puy lentils
  • 2 teaspoons cumin
  • 1 teaspoon medium curry powder
  • 1 tablespoon oil of choice
  • Salt & pepper to season

To finish (optional but delicious)

  • A squeeze of fresh lime
  • Freshly ground black pepper
  • Plain vegan yogurt/leftover coconut milk
  • Fresh parsley or coriander


  1. Heat a saucepan over a medium heat and add oil
  2. Add onion and sweet potato and cook for approximately 5 minutes or until onion is translucent
  3. Add garlic, cumin & curry powder and cook for further minute until fragrant
  4. Add red and puy lentils and stir to cover in fragrant mix
  5. Add chopped tomatoes and cook for two minutes to blend the flavours
  6. Add veg stock and coconut milk, simmer for 25 minutes or until lentils are soft
  7. Blend soup and season to taste
  8. Divide into warm bowls, use a teaspoon to swirl yogurt or coconut milk on top in an arty fashion, sprinkle with fresh herbs, add a squeeze of lime and some freshly ground black pepper.

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