Sweet potato & lentil soup

Posted by adm On November - 16 - 2011

How to cook Sweet potato & lentil soup


  • 2 tsp olive oil
  • 1 scallion, cut, sliced
  • 1 kg sweet spud, raw, shredded
  • 1 cup (210g) Ward McKenzie red split lentils, water-washed
  • 2 litres (8 cups) salt-reduced vegetable or chicken strain
  • 1 tbs finely chopped fresh oregano
  • Freshly ground peppercorn
  • Seed or wholegrain dinner rolls, warmed, to dish
  • 2 tbs fat-free natural yogurt
  • Fresh sprigs oregano, to service

How to:

  • Heat the oil in a large saucepan over a medium heating. Add the leek and cook for 5 minutes or until subdued. Add the sweet tater, lentils and strain. Bring to the furuncle. Reduce the heat to low and simmer for 15 minutes or until the sweet potato is tenderise.

  • Place the sweet potato mixture in a food processor and process until smoothen. Return to the saucepan and add the oregano. Season with the pepper. Stir over a low heat until heated through.

  • Serve with the warm rolls and top with yoghurt and a twig of oregano.

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