Lentil and Sweet Potato Soup

Name: Lentil and Sweet Potato Soup
Yield: Serves 8–10
Ingredients: 250 g split lentils; 2 ml freshly ground black pepper; 1 tsp salt; 3 tbsp vegetable stock powder; 800 g sweet potato, cubed; 1 bunch celery, chopped; 2 onions, roughly chopped; 2 tbsp vegetable oil

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

Sababa

By Tal Smith

Published 2014

About

This is one of our mom’s hearty and healthy soups, thickened with split lentils.

Ingredients

2 tbsp vegetable oil
2 onions, roughly chopped
1 bunch

Soup
Vegan
Gluten-free

Method

Sweat the onions and celery with the oil in a soup pot until soft and translucent.

Add the rest of the ingredients, mix through and then fill the pot with 3 litres of water.

Bring to the boil and then simmer for about an hour, stirring every so often so that the split lentils don’t stick to the bottom of the pot. If the soup thickens too much, add a little water.