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Red lentil, sweet potato & coconut soup


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the onion, carrot, celery, garlic and ginger until tender, stirring now and again.
  • Add the mustard seeds and the curry powder. Stir well and briefly cook to toast the spices.
  • Then add the sweet potatoes and apples with a little fresh oil. Toss until well coated.
  • Add the tomatoes and ½ cup coconut cream with 1 litre stock, the lentils and seasonings. Mix well and gently cook until everything is very tender, adding more stock as needed. Taste for seasoning.
  • When ready, stir through the coriander and briefly cook.
  • Serve the soup in individual bowls with a little more coconut cream sprinkled on top.


  • olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, finely diced
  • 2 celery stalks, finely diced
  • 2-3 garlic cloves, crushed
  • 1 heaped tspn grated fresh ginger
  • 1 scant tbsp mustard seeds
  • 1-2 tbsp Madras curry powder
  • 2 sweet potatoes, cut into chunks
  • 2 Granny Smith apples, cored & cut into chunks
  • ½ can diced tomatoes
  • 1 cup coconut cream
  • 1½ litres vegetable or chicken stock
  • ¾ cup red or green lentils
  • sea salt & freshly ground pepper
  • 2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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