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Sweet potatoes and red lentils form the base of this soup, with onions, garlic, cumin, turmeric, and cayenne.

The soup is simmered until the potatoes and lentils are cooked, then pureed with coriander and lemon juice.

Before you start

The onions and sweet potatoes can be roughly chopped into chunky pieces.

The coriander and lemon juice are added when the soup is pureed.

Ingredient notes

Onions and sweet potatoes: Peel and roughly chop; chunky pieces are fine.
Coriander: Use chopped coriander, or less to your taste, and add it during pureeing.

Sweet potato and red lentil soup with onions, garlic, cumin, turmeric, cayenne, coriander, and lemon.

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Prep Time 10

Total Time 40

Servings: 6

Course: Soup

Peel and roughly chop the onions and sweet potatoes; the pieces can be chunky.
Combine the onions and sweet potatoes with the stock or water, lentils, garlic, cumin, cayenne and turmeric in a pot.
Cover and bring to a boil. Simmer until the potatoes and lentils are cooked, about 20-30 minutes.
Puree the soup, adding the coriander and the juice of the lemon. Add salt and pepper to taste, with plenty of pepper if preferred.

Check that both the sweet potatoes and lentils are cooked before pureeing.

Add the coriander and lemon juice during pureeing, then season with salt and pepper to taste.

Greek Lentil Soup also finishes with lemon juice, pairing lentils with vegetables, pasta, and Swiss chard. Chicken and Lentil Soup offers another lentil soup with onions, using brown lentils, cooked chicken, and thyme.