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Sweet potato & lentil soup

If ever there was a winter warmer for the whole family, this is it! Packed with vegies (and vitamins) this versatile and easy-to-make soup can be a meal in itself.


- Olive or canola oil spray

- 2 onions, chopped

- 3 carrots, chopped

- 3 sticks celery, chopped

- 3 cloves garlic, chopped

- 1 tbs ground cumin

- 1 zucchini, chopped

- 1 sweet potato, chopped

- 3 x 400g cans no added-salt brown lentils, drained and rinsed

- 3 tsp reduced-salt vegetable stock powder

- 12 slices wholemeal or multigrain bread, to serve


1. Lightly spray a large pot with oil and place on medium to high heat.

2. Add onion, carrots and celery. Cook for 5 minutes, stirring often, until vegetables have softened.

3. Stir in garlic and cumin, cook for 1 minute until fragrant.

4. Add zucchini, sweet potato, lentils, stock powder and 1 1/2 L water; stir until well combined.

5. Bring to the boil and simmer, partially covered, for 15 minutes until vegetables are tender.

6. Ladle soup into bowls and sprinkle with coriander, if desired. Serve with bread or toast.



Adapted with permission from LiveLighter. LiveLighter® State of Western Australia 2023: www.livelighter.com.au